"As you move through this life in this world, you can change things slightly; you leave marks behind, however small. And in return, life and travel leaves marks on you." -Anthony Bourdain
Happy New Year to you all! I can't believe how fast this last year passed. I hope 2020 will be a great year, filled with many blessings, for each and every one of you!
One of the most visited posts on my site last year was the recipe for Middle Eastern Bread Pudding (Aish El Saraya). So, I decided to take that Ashta recipe and incorporate it in these Profiteroles. It's my Middle Eastern twist on Cream Puffs or Eclairs. It was a hit. With each bite came an explosion of rose and orange blossom infused cream and creamy crunchy chocolate topping. The filling is light and not that sweet so you don't feel guilty eating it.
4 cups half & half
2 cups heavy whipping cream
5 tablespoons corn starch
3 tablespoons sugar
1 tspn rose water
2 tspns orange blossom water
Pate A Choux
In a different pot, put half & half, heavy whipping cream, sugar, and corn starch. Whip and keep stirring until boils and begins to thicken.
Once it begins to thicken to a pudding consistency, add orange blossom and rose water into boiling mixture. Stir well to fully incorporate the flavors. Remove from heat and completely cool before using. (I would do this a day ahead!)
Pate A Choux:
Preheat oven to 375•.
Put milk, water, & butter in pan and bring to boil.
Remove from heat and add flour to mixture. Mix until ball forms.
Mix in one egg at a time thoroughly!
Place wax paper on tray and spray. Place dough in balls on tray and bake till golden and cooked through.
Let cool for a while before filling!
Melt candy melts and heavy cream together in a saucepan on low heat or in microwave (in 30 second intervals). Stir well.
Pour on top of filled cream puffs, drizzle with ground pistachio and crushed edible dry roses and place in fridge to harden.
Poke a hole in each Pate A Choux puff.
Use a piping bag and slowly pipe the flavored cream/Ashta filling into each puff.
Drizzle/spoon the melted chocolate over each cream puff.
Sprinkle on ground raw pistachios and crushed dry rose petals.
Place in fridge about 30 - 45 minutes for the chocolate topping to harden.
Leave in fridge until serving!