Give classic profiteroles a makeover with sophisticated fillings like this fluffy mascarpone and seasonal strawberries mixture.
Ingredients
- 250ml (1 cup) water
- 80g butter, at room temperature, chopped
- 150g (1 cup) plain flour, sifted
- 3 eggs, at room temperature, lightly whisked
Filling
- 250g ctn mascarpone
- 60ml (1/4 cup) thickened cream
- 2 tablespoons icing sugar mixture
- 1 teaspoon vanilla essence
- 250g punnet strawberries, washed, hulled, thinly sliced
- Icing sugar mixture, to dust
Method
- Step 1Make profiteroles: Place the water and butter in a saucepan. Bring just to the boil. Remove from heat and use a wooden spoon to beat in flour until combined.
- Step 2Cook, stirring, over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of pan. Set aside for 5 minutes to cool.
- Step 3Gradually add egg, 1 tablespoon at a time, beating well after each addition, until the dough is thick and glossy.
- Step 4Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place heaped dessertspoonfuls of dough, about 3cm apart, on trays.
- Step 5Use wet hands to pat down any peaks of dough. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden.
- Step 6Turn off oven. Use a knife to pierce the base of each profiterole. Place profiteroles in oven for 20 minutes to dry out. Transfer to a wire rack to cool.
- Step 7For the filling, whisk the mascarpone, cream, icing sugar and vanilla essence in a bowl until the mixture thickens slightly.
- Step 8Use a small serrated knife to cut each profiterole in half. Divide the mascarpone mixture among the profiterole bases and top with the strawberry. Top with the remaining profiterole halves. Dust with icing sugar.
- High protein
- Low sodium
- Lower gi
Nutrition
1884 kj
Energy
35g
Fat Total
23g
Saturated Fat
9g
Protein
159.71mg
Sodium
6g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tips: Make pastry puffs to the end of step 6 up to 1 week ahead. Store in an airtight container.
On the day of serving, to make the profiteroles crisp, place on a baking tray and heat in oven at 200C for 10 minutes. Transfer to a wire rack to cool completely. Add the filling.
- Author: Michelle Southan
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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