Summery Swiss Cross Profiteroles for the 1st of August

DSC03797bGrüezi, my dears!

Today is the 1st of August and in Switzerland, this is a special day. Today, we celebrate our national holiday! Correspondingly, I have created a wonderfully summery and fruity Dessert: Profiteroles in the shape of a Swiss Cross. (Or something like a double éclair, if you like. 😉 )DSC03820blogDSC02826bDSC03816blogThey’re filled with a wonderfully light lime mousse and fresh raspberries, strawberries, redcurrants and peach. A soft little summer dream…and absolutely delicious! They lightness and the wonderful colours match perfectly the lovely flowers that can currently be seen in my garden…DSC03807blogDSC02790bDSC03802blogDSC02770bDSC03805blogBy the way: If you’re not Swiss or this Comes to late to bake today you can also make “normal” profiteroles or éclairs with this recipe. I had a bit of dough left over and so I’ve also made a few small profiteroles. Aren’t they cute?DSC03827blogLiebi Grüess und en schöne 1. Auguscht,

Bettina.DSC03830blog

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Summery Swiss Cross Profiteroles for the 1st of August

yield: about 8 filled crosses

preparation time: 1h 15 min

total time: 1h 45 min

Ingredients:

tools:

  • ­       piping bag
  • ­       star-shaped nozzle

for the choux pastry:

  • ­       1dl milk
  • ­       0.8 dl water
  • ­       45g butter
  • ­       1 pinch of salt
  • ­       2-3 tbsp. sugar
  • ­       120g flour
  • ­       3 eggs (slightly beaten)
for the filling:

  • ­       3 dl cream
  • ­       1 sachet of Express Gelatine
  • ­       2-3 tbsp. sugar
  • ­       2 tbsp. elderflower syrup
  • ­       ½ lime, zest and juice
  • ­       fruits depending on your liking and the season (I used raspberries, strawberries, redcurrants and peaches)

for the decoration:

  • ­       powdered sugar

Preparation:

  1. Preheat the oven (or, if possible two ovens) to 190°C.
  2. Put milk, water, butter, salt and sugar in a medium pot and bring to the boil. Reduce the heat.
  3. Add all the (sieved) flour at a time and stir 1-2 minutes until a soft dumpling forms which doesn’t stick to the bottom of the pot anymore
  4. Take the pot away from the stove and let it rest shortly.
  5. Add the eggs one at a time and stir them into the dough. Make sure that the dough gets soft but doesn’t dissolve.
  6. Put the dough into the piping bag and pipe 8 crosses (about 10 cm long and wide).
  7. Bake the crosses for 20-25 minutes in the middle of the oven. Be careful: Don’t open the oven during these 30 minutes!
  8. While the profiteroles are in the oven, prepare the filling: Whip 1.5 dl cream (with Express Gelatine and sugar) until stiff. Add elderflower syrup, lime zest and juice. Fill the cream mixture into a piping bag and put into the fridge.
  9. Wash and dry the fruits. If necessary, cut them into small pieces.
  10. When the 20-25 minutes, are over, switch off the oven and let the profiteroles dry in the slightly opened oven for about 10-15 minutes. Then, take the profiteroles crosses out of the oven and let them cool down completely on a cooling rack.
  11. Cut the crosses horizontally and pipe the lime cream on both sides, then put fruits onto the cream.DSC03752blogDSC03762blogDSC03764blog
  12. Store cool until you serve the crosses, then dust with powdered sugar and enjoy

(recipe of the profiteroles adapted from „Luftig-leichter Brandteig“ by Luise Lilienthal)DSC03785blog_________________________________

To get a printed version: Download the pdf. (Both English and German versions available!)

Summery Swiss Cross Profiteroles for the 1st of August

Sommerliche Schweizerkreuz Profiteroles zum 1. August

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