|Warm Cranberry Profiterole|
My ultimate mission was to bring the decadence to my family and friends in Chicago. The flavors and textures of the sweet, gooey confection were hard to walk away from. Bringing home the taste of Miami was simpler than I expected, because I was able to find the perfect recipe at MyRecipes!
Preparing your own signature warm cranberry profiteroles is easy. You don’t have to be a classically trained chef to make them successfully. If you adore chewy, rich, fruity pastries, you will thoroughly enjoy these cream puffs. The ingredients are basic staples in most homes, so you won’t have to run all over town to satisfy your sweet tooth.
The ingredients are:
1 c. water
½ c. margarine or butter, cut into pieces
¼ tsp. vanilla extract
1/8 tsp. salt
1 c. all-purpose flour
1 tsp. pumpkin pie spice
1 qt. vanilla bean ice cream
½ c. powdered sugar, sifted
Warm cranberry compote
Fresh mint sprigs
Place the first four items into a saucepan and bring to a boil over medium-high heat. Reduce to low, and stir in the flour and pumpkin pie spice. Beat until the mixture separates from the sides of the saucepan. Remove from the heat and allow to cool a bit. Add each egg individually. After each addition, beat the mixture until it’s smooth.
Grab a decorating bag fitted with a #4 star tip, and fill it with batter. Place parchment paper on two baking sheets, and pipe the batter two inches apart onto the sheets. The batter dollops should be approximately 1-½ inches in size. Bake for 30 minutes at 375 degrees. The dough will turn golden and puffy.
Place the puffs on cooling racks, and cut the tops off once they are cool enough. Fill each puff with ice cream, replace the tops, and sprinkle powdered sugar on them. Drop the warm cranberry compote into individual dishes, top with the profiteroles, and garnish with mint. Serve the little nuggets of heaven to your guests, and watch the smiles form. Enjoy!!!
My children absolutely love this decadent dish and I hope you do as well!
Note: This post is from a guest blogger, Kendra. Thanks :-)