Green Tea Profiteroles Food

PROFITEROLES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
• Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
• Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
• To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.

GREEN-TEA PROFITEROLES

Steps:

• Craquelin: Beat butter with salt and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in flour and sesame seeds. Roll mixture between 2 sheets of parchment to a scant 1/8 inch thick. Freeze until firm, about 20 minutes.
• Pâte à Choux: Preheat oven to 375°F. In a medium saucepan, bring butter, granulated sugar, salt, and 1/2 cup water to a boil. Remove from heat; using a wooden spoon, quickly stir in flour. Return to medium-high heat; cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, 2 to 3 minutes. Remove from heat; let cool 2 minutes. Vigorously beat in whole eggs, one at a time, until dough is sticky and forms a soft peak when pressed and lifted with a finger. If peak doesn't form, beat remaining egg white and stir in a bit at a time until it does.
• Transfer dough to a piping bag fitted with a 1/2-inch round plain tip (such as Ateco #806). Pipe eight 2-inch-diameter mounds onto a parchment-lined baking sheet (for easier piping, adhere corners of parchment to sheet with tiny dollops of dough). Stamp out frozen craquelin using a 2-inch round cutter (if dough cracks, let stand at room temperature 1 minute; if dough becomes too soft, return to freezer for a few minutes). Top choux mounds with craquelin rounds; do not press down.
• Bake until profiteroles are puffed, golden brown, and hollow-sounding when tapped on bottoms, about 30 minutes. Turn oven off. Using a wooden skewer or toothpick, poke a hole in the side of each profiterole and leave in oven with door slightly ajar for 15 minutes (this will prevent the puffs from collapsing as they cool). Transfer profiteroles to a wire rack; let cool completely.
• Crème Anglaise: Prepare an ice-water bath, if using (see below). In a small saucepan, heat milk over medium-high just until bubbles form around edges and it starts to steam. Remove from heat. In a heatproof bowl, whisk together granulated sugar, ginger, and egg yolks until pale and thick, about 2 minutes. Slowly add hot milk, whisking constantly. Pour mixture back into pan.
• Cook over medium-low heat, stirring constantly, until custard is thick enough to coat the back of a spoon and a line holds when swiped with a finger, about 10 minutes. Strain mixture through a fine-mesh sieve into another bowl; stir in vanilla. Let cool over ice-water bath, stirring occasionally; or cover and refrigerate until cold, at least 30 minutes, or up to 5 days in an airtight container.
• Spoon a few tablespoons of crème anglaise onto serving bowls. Using a serrated knife, split profiteroles horizontally and place bottoms in bowls. Top each with a scoop of ice cream and pastry tops. Sprinkle with candied ginger and more sesame seeds; serve immediately.

STRAWBERRY ICE CREAM PROFITEROLES WITH GREEN TEA SAUCE

Steps:

• For the profiteroles: In a medium pot, combine the water, milk, butter, condensed milk, and salt. Bring to a rolling boil over medium-high heat.
• Add the flour all at once to the boiling mixture. Stir with wooden spoon or heatproof spatula until a smooth mass forms. Keep cooking and stirring all around over medium heat to dry out the dough as much as possible, about 5 minutes.
• Transfer the dough to the mixing bowl of a stand mixer. With the paddle attachment, beat at medium speed to release steam and cool it down, about 1 minute. At low speed, beat in the whole eggs and yolks one at a time, beating until incorporated between additions. Turn the speed up to medium and beat for 1 minute to fully incorporate. The dough should look smooth and glossy. When you lift some of the dough with a spatula, it should take 5 seconds to fall back into the bowl (see Cook's Note).
• When the dough is ready, fill a pastry bag with a plain tip with a 1/2-inch opening and transfer the dough to the bag. Twist and tie the top of the bag with plastic string or twine to prevent the dough from spilling out when piping. Let the bagged dough rest at room temperature until it firms up enough to pipe, about 1 hour.
• Preheat the oven to 400 degrees F.
• Pipe out 1-inch circles onto baking trays lined with a nonstick baking mat, leaving 1 inch of space in between the circles. Dab the top of each circle with a little water using your finger.
• Bake for 8 minutes. Lower the oven temperature to 350 degrees F and continue to bake until the tops are golden, 12 to 14 minutes more. When done, the puffs should feel weightless when lifted and the middles should be hollow. Let rest by placing the baking tray on a baker's rack to cool completely, about 1 hour.
• For the green tea sauce: Put the egg yolks in a heatproof bowl. Bring the milk, cream, sugar, and salt to a scald in a saucepan over medium heat (heat until you see the first sign of bubbles or to a very gentle boil). Pour the mixture into the egg yolks and whisk together to break up the yolks and combine.
• Return the custard to the saucepan and cook over low heat with a flat edge wooden spoon or heatproof spatula, stirring and scraping the bottom constantly to prevent curdling. When the mixture is thickened and the temperature of the custard reaches 156 degrees F, about 6 minutes, remove from the heat, whisk in the matcha powder and process with a stick blender until foamy, breaking up any lumps. Keep the sauce refrigerated until serving.
• For the macerated strawberries: In a bowl, toss the strawberries with the sugar and lemon juice and zest. Let sit at room temperature for 10 minutes. Keep refrigerated until serving.
• Gently cut 12 to 18 profiteroles in half crosswise (3 profiteroles per serving), keeping the top and bottom of each together so they match up. Make sure the centers of the profiteroles are hollow so they can be filled with ice cream. If you come across one that is not hollow, cut more until you find one. You can freeze any additional profiteroles for later (see Cook's Note). Use a 2-ounce scoop to portion the strawberry ice cream on the bottom half of each profiterole. Place the top half of each profiterole on top. Arrange them so they are close to each other. Sift matcha powder on top of the profiteroles.
• Arrange some of the strawberries in the center of each serving bowl. Place 3 ice cream-filled profiteroles on the strawberries. Serve each plate with 3 tablespoons of green tea sauce on the side or pour it straight onto the profiteroles.