Walnut Profiteroles and Pastry Cream
Recipe by California Walnuts
Servings: 6
Ingredients:
For Profiteroles
125 grams butter
250 grams Walnut Milk
100 grams sugar
150 grams flour
5 each eggs
Egg wash, as needed
Pastry Cream, as needed
For Walnut Milk
165 grams California walnuts
600 grams water
For Pastry Cream
300 grams Walnut Milk
75 grams sugar, divided into 30g and 45g
30 grams egg yolks
50 grams egg, whole
20 grams cornstarch
½ each vanilla bean
15 grams butter
Procedure:
- For Profiteroles: Bring butter, walnut milk and sugar to a boil in a saucepan. Add flour and toast over low heat until dough comes to a smooth ball, stirring constantly, being cautious not to scald. Transfer to stand mixer with paddle attachment and slowly add eggs, one at a time, adding each after previous egg is fully emulsified. Transfer to a pastry bag with a round medium-sized tip. Pipe 1-inch mounds onto a lined sheet tray and brush with egg wash. Bake in a 315° F convection oven. After 14 minutes, rotate and finish cooking. When finished, profiteroles should have tripled in size and be very light and airy to the touch. To serve, reheat profiteroles in a 350° F oven for 1 minute. Cut top off and fill with pastry cream and place top back on.
- For Walnut Milk: Toast walnuts in a 325° F oven until nicely browned and aromatic. Combine walnuts and water in a saucepan and let steep over low heat for 20 minutes. Purée in a blender until a smooth milk-like consistency is achieved, then strain through a fine-mesh strainer. Reserve until needed.
- For Pastry Cream: Bring milk and 30 grams sugar to a boil. Temper in egg yolks and eggs, remaining sugar, cornstarch and vanilla and cook over low heat until custardy, then fold in butter. Transfer to a bowl and cover surface with plastic wrap so pastry cream doesn’t develop a skin. Let cool for at least 1 hour and reserve until needed.
