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. 😉 )They’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…By 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?Liebi Grüess und en schöne 1. Auguscht,
Summery Swiss Cross Profiteroles for the 1st of August
yield: about 8 filled crosses
preparation time: 1h 15 min
total time: 1h 45 min
for the choux pastry:
|for the filling:
for the decoration:
- Preheat the oven (or, if possible two ovens) to 190°C.
- Put milk, water, butter, salt and sugar in a medium pot and bring to the boil. Reduce the heat.
- 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
- Take the pot away from the stove and let it rest shortly.
- Add the eggs one at a time and stir them into the dough. Make sure that the dough gets soft but doesn’t dissolve.
- Put the dough into the piping bag and pipe 8 crosses (about 10 cm long and wide).
- Bake the crosses for 20-25 minutes in the middle of the oven. Be careful: Don’t open the oven during these 30 minutes!
- 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.
- Wash and dry the fruits. If necessary, cut them into small pieces.
- 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.
- Cut the crosses horizontally and pipe the lime cream on both sides, then put fruits onto the cream.
- Store cool until you serve the crosses, then dust with powdered sugar and enjoy
To get a printed version: Download the pdf. (Both English and German versions available!)