Cardamom-scented profiteroles

Although profiteroles may look and sound daunting, they are in fact super-easy to
make and don’t take that much time either. Here is my twist on Iran’s popular cream-filled pastries, but in Israeli style. But that must not stop your creativity, because you can fill it with whatever you want. And the way how you can serve this desert, is up to you. Look at the images for ideas.

Cardamom-scented profiteroles
Cardamom-scented profiteroles

With this recipe, you make 10 profiteroles, it takes you about a half hour to prepare and 30 minutes to make it.

  • 125ml/4fl oz/½ cup milk
  • 115g/4oz/scant ½ cup butter
  • 125g/4½oz/1 cup plain/all-purpose flour
  • a pinch of salt
  • 4 eggs
  • zest of 1 lime
  • 1 tsp ground cardamom
  • 500ml/17fl oz/generous 2 cups double/heavy cream
  • 100g/3½oz/½ cup caster/superfine sugar
  • 2 tbsp rosewater
  • 50g/1¾oz/scant ½ cup shelled unsalted pistachios, finely chopped
  • 4 tbsp pomegranate molasses
  • icing/confectioners’ sugar, sifted, for dusting
  • dried edible rose petals, to decorate

    Cardamom-scented profiteroles
    Cardamom-scented profiteroles

  1. Preheat the oven to 180˚C/350˚F/Gas 4.
  2. Line a large baking sheet with baking parchment.
  3. To make the choux pastry, put the milk, butter and 125ml/4fl oz/½ cup water in a heavy-based saucepan over a medium heat until the butter melts, then bring to the boil.
  4. Reduce the heat to low and add the flour and salt, then beat vigorously with a wooden spoon until the mixture forms a smooth paste and starts to pull away from the sides of the pan.
  5. Remove the pan from the heat and leave to cool for 2–3 minutes to prevent the eggs curdling.
  6. Beat in the eggs, one at a time, ensuring that each is thoroughly incorporated before you add the next.
  7. Continue beating until the mixture forms a smooth, thick paste.
  8. Sprinkle over half the lime zest and the cardamom and gently stir until just combined.
  9. Spoon a heaped tablespoon of the choux pastry dough onto the prepared baking sheet, sliding it off with your finger if needed.
  10. Repeat with the rest of the mixture, leaving about 5cm/2in between each one to allow for expansion during cooking, making about ten profiteroles.
  11. Bake in the oven for 20–25 minutes or until the profiteroles have puffed up and are golden brown.
  12. Turn off the oven, leaving the profiteroles inside with the door slightly ajar for about 15 minutes.
  13. If you tap the base of one of the profiteroles, it should make a hollow sound. Pierce the side of each profiterole to release any hot air, which helps to prevent them going soggy.
  14. Put the cream and sugar in a mixing bowl and use an electric whisk to beat the mixture until it forms stiff peaks.
  15. Add the rosewater, the remaining lime zest and the pistachios and fold in gently.
  16. Put in the refrigerator to firm up.
  17. Once the profiteroles have cooled, cut each one in half horizontally, but not all the way through.
  18. Remove the chilled cream from the refrigerator and use a wooden cocktail stick to gently swirl in the pomegranate molasses.
  19. Spoon 2 tablespoons of the cream into the cavity of each profiterole.
  20. Dust with icing/confectioners’ sugar and decorate with rose petals.
Cardamom-scented profiteroles
Cardamom-scented profiteroles
Cardamom-scented profiteroles
Cardamom-scented profiteroles
Cardamom-scented profiteroles
Cardamom-scented profiteroles
Cardamom-scented profiteroles
Cardamom-scented profiteroles

1 Comment

  1. Those are yours alright! . We at least need to get these people stealing images to start blogging! They probably just did a image search and grabbed them. They look good though!


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