Tag Archives: profiteroles

Spring Time Baking Fun: Avocado Pound Cake and Profiteroles with Spiced Mango Mojito Sauce


Profiteroles with Mango Mojito Sauce

I love desserts that are light tasting and fruity – especially in the spring. Everything is in bloom, the brighter weather has started – the energy of the spring is here! The brighter weather makes you want to dress in your pretty colourful clothes that have been burried in the back of the closet for what seems like eternity! It makes you want to party!

Profiteroles with Mango Mojito Sauce

My friend Emily has generously offered me a guest post on her very popular blog about fashion and all things pretty – Party Mix Tape.   She said… make something fun, spring-inspired, something that makes you want to party!
So I thought about fun, bright, light-tasting desserts, and the first one that came to mind was Profiteroles with Mango Mojito Sauce. How can you party without Mojitos? And best of all, it’s in a dessert!

Profiteroles with Mango Mojito Sauce

These little babies I found in my favourite cookbook – Bon Appetit Desserts, and I was very intrigued by the mojito mango combination 🙂
The timing was perfect because this last weekend was also the Orthodox Easter, so I told my mom not to worry about dessert – I would be bringing two!

The dough follows the typical profiterole/cream puff instructions – melting butter with milk, adding dough and cooking it on the stove for a few minutes before adding eggs. The dough should come out soft and sticky. If you have an ice cream scoop, it would be the best way to drop these onto a cookie sheet. They will come out even. Make sure to dip the scoop in hot water between each so they come out easier.  The recipe for the puffs may look a bit involved, but the whole process takes less than 1.5 hours, because you can do the filling and the sauce while the profiteroles are baking, and the assembly is done just right before eating.

Profiteroles with Mango Mojito Sauce

I should mention that this dessert also takes a bit of planning – case in point – mangoes. At least 6 mangoes are required and they have to be soft and sweet. So, buy your mangoes well in advance if you can’t find soft ones. Because the profiterole dough has no sugar and the filling very little, most of the sweetness should come from the mango, so it’s even more important that they are ripe and sweet.

I bought my rock hard mangoes a few days ahead, thinking they would soften in time. Well, they didn’t. And, along with a few other things that I forgot about, like taking the butter out to soften, having an electric mixer and forgetting to buy sugar and limes…this fun baking day wasn’t getting off to a good start. The worst thing was that Easter was tomorrow, I promised my mom I would bake, I promised Emily I would have the guest post done this week, and everything was closed tomorrow! Things had to be done in the next 3 hours! For a calm person, I was seriously freaking out.

Profiteroles with Mango Mojito Sauce

D tried to calm me down, and offered to bring his mixer and go look for ripe mangoes. Half an hour later, and luckily for me, he came back with super soft, super sweet mango heaven 🙂 Everything was back on track again 🙂

The profiteroles puff up when they bake, but stay hollow in the middle – perfect for filling. They can stand for 2-3 days but the longer they sit, the harder they get, so they should really get eaten in the first 1-2 days for maximum freshness.

Avocado Pound Cake

The second recipe I picked was the one I found on Epicurious, and it left me quite intrigued. Avocado. In a pound cake? But, after discovering the delicious avocado pudding a few weeks ago, I decided that it was worth a try.

Avocado Pound Cake

The recipe makes a double batch, and I believe the dough can keep for a few days, or be frozen.
This loaf is the perfect way to use up your ripe mushy avocados (if you don’t want guacamole), and you can use some on top for decoration. My favourite thing about this loaf is that it’s lime green inside – so pretty and so much fun! It’s very moist – perfect for having with tea.

Avocado Pound Cake

I’m excited for the spring and the warm weather and bike rides.

Until next time, happy eating!

Toodles

Avocado Pound Cake

Update:  Check out my guest post on Emily’s PartyMixTape – HERE

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Click on each photo to view the high resolution images.

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RECIPES

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Avocado Pound Cake

Ingredients:
  • 3 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 1 cup plus 2 tablespoons ripe mashed avocados
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup buttermilk
Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Grease and flour two 9×5-inch loaf pans and set aside.  In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.
 
In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add avocado and beat for another 2 minutes. Stop mixer and scrape down the sides of the bowl as necessary.
 
Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Stop the mixer and scrape down to make sure everything is thoroughly mixed. Beat in vanilla.
 
With the mixer on low speed, add half of the flour mixture. Beat until just incorporated. Add the buttermilk and the remaining flour mixture. Beat until just incorporated. Remove bowl from the stand mixer, and finish incorporating the batter with a spatula.
 
Divide the batter between the pans and bake on alternating racks for 30 minutes. After 30 minutes, rotate racks and bake for another 15 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans for 20 minutes before inverting onto a wire rack to cool completely.
 
Cake will last, well wrapped, at room temperature for up to 4 days.

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Mango Profiteroles with Mango Mojito Sauce

Ingredients:
Puffs
  • 1 cup whole milk
  • 1/2 cup (1 stick) unsalted butter, diced
  • 1/4 teaspoon salt
  • 3/4 cup all purpose flour
  • 4 large eggs
  • 2 large egg yolks
Filling
  • 2 cups 1/3-inch cubes peeled pitted mango (from about 4 large; see Test-Kitchen Tip below for details)
  • 1 cup chilled sour cream
  • 1 cup chilled whipping cream
  • 1 cup powdered sugar, divided
Spiced Mango-Mojito Sauce
  • 2 large mangoes, peeled, pitted, diced
  • 6 tablespoons plain whole-milk yogurt
  • 4 tablespoons (or more) sugar
  • 3 tablespoons spiced rum
  • 1 tablespoon fresh Key lime juice
  • 1 1/2 teaspoons (packed) finely chopped fresh mint
Preparation:
Profiteroles:
Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy large saucepan over medium-high heat, stirring until butter melts. Add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball and some batter films bottom of pan thickly, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using electric mixer, beat in eggs and yolks 1 at a time.
Drop dough by generous tablespoonfuls 3 inches apart onto baking sheets, making about 24 puffs. Smooth tops with wet fingertips.
Bake puffs 15 minutes. Reverse sheets and bake puffs until deep golden, about 10 minutes longer. Make small slit in side of each puff. Return to oven, turn off heat, and let dry 15 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
 
Filling:
Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.
Cut cream puffs horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over.
Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.
 
Spicy Mango-Mojito Sauce
Purée mangoes in blender or processor until smooth. Transfer 1 1/2 cups purée to medium bowl (reserve remaining purée for another use). Mix yogurt, 4 tablespoons sugar, spiced rum, fresh lime juice, and chopped mint into purée. Sweeten sauce to taste with more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate.)

Cheese Profiteroles with Roasted Tomato Pesto


It’s already February! Where did January go? I feel like it’s been forever since my last post. I know I’m not on a strict posting schedule, but I would like it to be twice a month. In the past month, however, things have been so crazy and hectic with the CMA courses, that I haven’t had time to even take down my Christmas tree yet, let alone cook and bake! Someone suggested to keep the tree up until Mar 20th, so I can celebrate a 4th new year this year – Persian New Year (along with Catholic, Orthodox and Berber). Hmmm…I think my guilty conscience won’t allow that, as it was supposed to be gone after January 14th. So, this past Sunday I thought I would make cheese puffs/profiteroles with tomato pesto. The stood out for me when I was flipping through the LCBO’s Food and Drink magazine a few weeks ago, and I thought it would be a nice snack. I wish there were more days in the week or hours in a day…there are so many things to do and no time to do it.

I call these profiteroles because the procedure of making them is very similar to sweet profiteroles – a traditional French pastry. Water and butter are boiled, flour is cooked into it on the stove and eggs added one at a time to make sticky soft dough. When they bake, the dough rises and leaves a hole on the inside and gets crunchy on the outside. In the US and UK, these would be better known as cream puffs, and filled with all sorts of fillings. I thought it would be a nice twist on a traditional recipe.

Tomato pesto was a first for me. I like my pesto very simple – pine nuts, basil, olive oil, sometimes garlic. This one had roasted tomato crushed into the mix. The tangyness from the tomato give the pesto another dimension of taste. I also thought to substitute pine nuts with walnuts, just for fun :). I must say, these were best served warm, and especially great to munch on while say…reading a book for the new book club Tea’s organizing. The book this month is Name of The Rose, and it’s getting more interesting with every page. I’m excited to see how the first meeting will go. Tea’s idea to mix alcohol into the discussion of the book was brilliant, so I can only imagine what that will look like 🙂

As I sit here at a cafe, editing these photos and writing this post, I’m looking outside on the cold February evening and wondering how much longer it will be this freezing outside. The only nice thing about the cold is warming up with a hot latte or hot chocolate….to contemplate life and the purpose of it all. Maybe there is no purpose? Maybe the purpose is to make cheese profiteroles and take pictures of them? If that is what makes you happy. I’m excited about tonight because I am going to see Blue Valentine, which I’ve wanted to see since TIFF. It looks very raw and unforgiving, which would be a nice change from all the other Hollywood fluff.
Until next post – toodles!

Click on each photo to view the high resolution images.

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RECIPE

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Cheese Puffs with Roasted Tomato Pesto

 
Cheese Puffs
  • 1 cup (250 mL) water
  • ½ cup (125 mL) butter
  • ½ tsp (2 mL) salt
  • 1 cup (250 mL) flour
  • 4 eggs
  • 1 cup (250 mL) grated fontina cheese
  • 1 tsp (5 mL) dried mustard
Roasted Tomato Pesto
  • 4 plum tomatoes, halved, seeded
  • 1 tbsp (15 mL) olive oil
  • Salt and freshly ground pepper
  • 2 tbsp (25 mL) chopped basil
  • ¼ cup (50 mL) grated Parmesan cheese
  • 2 tbsp (25 mL) chopped pine nuts
 1. Preheat oven to 400ºF (200ºC).
2. Bring water, butter and salt to a rolling boil over medium heat. Remove pot from heat and add flour immediately. Beat together with a wooden spoon until flour is incorporated. Return to heat and continue to beat until dough leaves sides of pot and a film has covered the bottom of the pot, about 2 minutes. Remove from heat.
 3. Using a wooden spoon, beat in eggs, one at a time, until fully incorporated and mixture is very shiny and soft. Beat in cheese and mustard.
4. Line 2 baking sheets with parchment paper. Using a piping bag fitted with a ½-inch (1-cm) tube, pipe balls 1-inch (2.5-cm) in size. If the balls have little points, wet your finger and press them down. If you do not have a piping bag use a wet tablespoon and drop mounds onto baking sheets.
5. Bake for 15 minutes. Prick each puff with a skewer to let steam escape. Reduce heat to 350ºF (180ºC) and bake for 15 minutes onger or until golden. Switch the positions of the baking sheets in the oven halfway through to ensure even baking. Remove from oven, prick puffs
once more and let cool on sheets.
6. Increase oven temperature to 450ºF (230ºC).
7. To make filling, toss tomatoes with 1 tbsp (15 mL) olive oil, salt and pepper. Place tomatoes, cut-side up on a baking sheet and roast in the oven for 20 minutes or until shrunken and slightly browned but still juicy.
Remove from oven and let cool. Place tomatoes in a food processor. Add basil, Parmesan, remaining 2 tbsp (25 mL) olive oil and pine nuts. Process until just combined. Season with salt to taste.
8. Slice cheese puffs almost all the way through horizontally. Fill with ½ tsp (2 mL) tomato pesto.
Makes about 30 puffs