Walnut Profiteroles and Pastry Cream
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
- 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.
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.
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.