Eggnog Profiteroles
It’s that time of year for family, friends, and Christmas Collabs! Of course I jumped at the chance to work with the beautiful Giulia (of Just Giulia) on some Christmas treats just in time for the holiday season.
First Up: Eggnog profiteroles!
These are the perfect Christmas twist on a classic.
Giulia and I topped ours with white chocolate and grated peppermint (yum). But you can also do nutmeg, dark chocolate or just a sprinkle of powdered sugar.
Clearly we had way to much fun making these! Check these Eggnog Profiteroles… out below!
Servings profiteroles
Ingredients Pastry Cream - 2 cups eggnog
- 1/2 vanilla pod
- 4 egg yolks
- 2 tablespoon butter
- 1/2 cup Sugar
- 1/2 cup corn starch
- 1/8 teaspoon salt
Servings profiteroles
Ingredients Pastry Cream - 2 cups eggnog
- 1/2 vanilla pod
- 4 egg yolks
- 2 tablespoon butter
- 1/2 cup Sugar
- 1/2 cup corn starch
- 1/8 teaspoon salt
| Servings | profiteroles |
- 2 cups eggnog
- 1/2 vanilla pod
- 4 egg yolks
- 2 tablespoon butter
- 1/2 cup Sugar
- 1/2 cup corn starch
- 1/8 teaspoon salt
Ingredients Pastry Cream
|
For the Eggnog Pastry cream
On medium heat in a large sauce pan combine the eggnog, 1/4 cup of sugar and vanilla pod, bring to a simmer.
In a mixing bowl combine the egg yolks, cornstarch and remaining 1/4 cup sugar. Whisk to combine.
Once the eggnog mixture has come to a simmer, slowly add the hot eggnog into the whisked eggs while continuing to whisk.
Add mixture back into the sauce pan and bring back to a simmer on medium low heat continuously whisking until pastry cream thickens.
Once cooled, transfer to a bowl and cover with plastic wrap ensuring the plastic wrap touches the pastry cream.
Place in refrigerator until ready to use.
For the Choux Pastry
Place into a mixer and mix on low to allow steam out of dough. Once there is no more steam and mixture on low, add one egg at a time until you have the right consistency.
Place choux pastry into piping bag.
On a large baking tray line with parchment paper, pipe 2 inch mounds about 2-3 inches apart. Smooth tops by dipping finger in water.
Place in oven and turn heat down to 375 – 350 degrees F. Bake until lightly golden.
Remove from heat and allow to cool.
To Assemble
Slice profiterole in half and pipe eggnog pastry cream on bottom half. Top with other half and garnish. Alternatively, you can put a small hole in the bottom of the profiterole, and pipe pastry cream inside until filled. Then garnish.
