Hot summer days call for refreshing desserts like these crunchy profiteroles filled with cold cheesecake cream with curd made from fresh strawberries and honey. The same curd is mixed with white chocolate for a pleasantly sweet glaze. A dessert that is not too sweet and perfectly refreshing.
The profiteroles themselves are unsweetened and the same recipe can be used for savory treats. The filling options are endless.
gluten free profiteroles
Profiteroles are a little tricky to make but always worth the trouble. It took many tries and ingredient combinations to come up with what I believe is the perfect gluten free version. Crunchy on the outside and hollow and soft (but not wet) on the inside. Because gluten free pastries often end up dryer than those with gluten, a wetter batter generally makes a better product. To keep from spreading, a Mini Muffin Pan is a must for the perfect result.
1 cup water
½ cup butter (1 stick)
½ cup white rice flour
¼ cup potato starch
2 tablespoons tapioca flour
2 tablespoons milk powder
½ teaspoon guar gum
pinch of salt
3 large eggs
Mix dry ingredients (rice flour to salt) and set aside.
In a small pan, heat water and butter until boiling. Reduce heat to medium high.
Using an electric mixer, mix water and butter while adding all dry ingredients at once. Continue to mix over medium high heat for two minutes.
Dump dough into a food processor and turn it on. Continue to process while adding one egg at a time until mixture is smooth.
Spoon or spritz dough into a Mini Muffin Pan sprayed with cooking oil.
Bake for 350F/175C for 30 minutes.
Reduce heat to 200F/100C and bake for 30 minutes.
Use a wood spatula to keep the oven door slightly open and bake for an additional 30 minutes at 200F/100C.
Prick the side of each profiterole with a skewer of sharp knife to let the steam out. Turn off the heat but return the profiteroles to the oven for 30 more minutes.
Set aside to cool.
strawberry cream cheese filling
1 cup heavy whipping cream
8 oz cream cheese
1 cup strawberry curd (recipe here)
Whip heavy cream until soft peaks form. Set aside.
Whip cream cheese until soft and fluffy.
Add strawberry curd to cream cheese and continue to whip until smooth.
Stir half of the whipped cream into the cheesecake mixture until incorporated. Gently fold in the remaining cream until it is all blended.
white chocolate strawberry glaze
8 oz white chocolate
¼ cup strawberry curd (recipe here)
¼ cup heavy whipping cream
Melt chocolate and cream in a double boiler on low heat.
Let cool slightly before folding in strawberry curd.
Fill a pastry bag with strawberry cheesecake filling.
Poke a small hole in the bottom of each profiterole and using the pastry bag, fill all the way.
(If you don’t have a pastry bag, just cut the tops half or all the way off and fill, some even prefer to serve it this way.)
Dip each profiterole in the white chocolate strawberry glaze to coat.
Makes 24 profiteroles.
Photography by Philip Blankenship.