I don’t bake, but I had some down time last week, and nothing to amuse me but the contents of my pantry… and bar.
It may sound fancy, but profiteroles are easy to make pastry shells. It’s just milk, butter, flour and salt, cooked briefly, mixed with eggs and sugar and baked. A monkey could do it. Whip up some heavy cream with maple syrup and bourbon, fill the cream puffs, and there you have it. I recommend a spicy bourbon like Old Rip Van Winkle.
- 1 cup whole milk
- 6 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1 cup all purpose flour
- 2 teaspoons sugar
- 4 large eggs
- Preheat oven to 425 degrees. Combine the milk, butter and salt in a heavy sauce pan over medium-high heat. Bring to a gentle boil, stirring to completely melt the butter.
- Add the flour and stir vigorously with a wooden spoon until fully incorporated. Continue stirring over heat for 2 minutes.
- (Best done in a mixer on low, but I don’t have one) Remove from heat, add sugar and one egg, continuing to stir. Once incorporated, scrape bowl and continue incorporating eggs one at a time.
- Scoop 1-inch balls of dough onto a parchment-lined baking sheet, with at least an inch between them. Bake 10 minutes, reduce heat to 350 degrees and bake another 25-30 minutes.
- Let cool before filling with Bourbon Maple Whipped Cream (recipe below).
Bourbon Maple Whipped Cream
- 1 pint heavy cream
- 2-3 tablespoons pure (grade B Vermont) maple syrup
- 2-3 tablespoons Old Rip Van Winkle Handmade Bourbon (10 year, 90 proof)
If you have a whipper, combine all ingredients in the canister, screw on the lid and shake thoroughly before charging.
If you don’t have a whipper (I love my iSi Gourmet Whip Plus), whisk together all ingredients until doubled in volume and fill profiteroles with a piping bag.
Note: Bourbon Maple Whipped cream also goes well on ice cream, pie and your lover.