Walnut Profiteroles and Pastry Cream

Total Time
2 Hrs
Serves
6
Meal
Snack
Course
Desserts

Total Time

Prep Time
1 Hr
Cook Time
1 Hr
Total Time
2 Hrs

Nutrition

Calories
260 cal
Total Fat
16 g
Polyunsaturated Fat
2.8 g
Cholesterol
165 mg
Sodium
100 mg
Carbohydrates
26 g
Dietary Fiber
1 g
Protein
6 g

Ingredients

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

WALNUT MILK

  • 165 grams California walnuts
  • 600 grams water

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

Preparation

PROFITEROLES

  1. 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.
  2. 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.
  3. 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.
  4. 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.

WALNUT MILK

  1. 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.
  2. Purée in a blender until a smooth milk-like consistency is achieved, then strain through a fine-mesh strainer. Reserve until needed.

PASTRY CREAM

  1. 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.
  2. 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.