Click HERE for the recipe
Profiteroles for Christmas? Yes, you read that indeed!
I like when food is not always too traditional on Christmas day. It still needs to be indulgent though because it is Christmas after all! The traditional Christmas dessert in France is la bûche de Noël (Christmas log). You would usually get one with chocolate, coffee or chestnut butter cream. Last year, I made mine with lemon and white chocolate. Back at home in France, my mother would sometimes vary it by getting a frozen Christmas log: nougat ice cream and raspberry coulis, oh my!
Three years ago, while I still lived in Australia, I served my guests on Christmas day a plate of delicious profiteroles with a hot dark chocolate sauce. They really loved it. It was rich and indulgent as it should be!
I like when food is not always too traditional on Christmas day. It still needs to be indulgent though because it is Christmas after all! The traditional Christmas dessert in France is la bûche de Noël (Christmas log). You would usually get one with chocolate, coffee or chestnut butter cream. Last year, I made mine with lemon and white chocolate. Back at home in France, my mother would sometimes vary it by getting a frozen Christmas log: nougat ice cream and raspberry coulis, oh my!
Three years ago, while I still lived in Australia, I served my guests on Christmas day a plate of delicious profiteroles with a hot dark chocolate sauce. They really loved it. It was rich and indulgent as it should be!
I have to say I do love profiteroles a lot. From my mother's delicious ones to the incredible profiteroles I was served in Balthazar in New York many years ago (chocolate sauce poured from a height, everybody stopped breathing), it is really a huge part of my favourite desserts. And every now and then, I like to play with the flavour of profiteroles a bit. This year, for the Wood, Copper and White Christmas project we worked on with my friend Rebekah, I created a recipe of white chocolate and passion fruit profiteroles. Top it up with a bit of edible copper glitter and you have a wonderful Christmas dessert sorted out!
One other fun thing to do using some of the choux pastry dough is gougères (cheesy puffs, as seen above and right below with the olives). If I am making the profiteroles for only 4 people, I reserve half of the dough. Then, I add a handful of grated cheese to it (gruyère, comté, cheddar, Coolea... have fun with it, be creative!). I make mini ones and bake as per the instructions. They can be served up on a small platter among olives and other delicious appetisers at a party, on Christmas Eve or on Christmas Day itself, a perfect little amuse-bouche!
White Chocolate and Passion Fruit Profiteroles Recipe (Vegetarian)
Click HERE for the recipe
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