Recipe courtesy of Psychologies Magazine (October 2016) and taken from Twist: Creative Ideas to Reinvent Your Baking by Martha Collison.
These profiteroles are drizzled in a sticky, rose syrup and garnished with vibrant pistachio nuts – all coated in a light dusting of icing sugar. I like to include small pieces of real Turkish delight, too, for a contrasting texture, but the are not essential. People often say that they aren’t sure about rose as a flavouring but, when I ask if they like Turkish delight (which is rose-flavoured), the answer is almost always yes. It doesn’t have a soapy or overwhelming flavour; in fact, it is delicate and floral.
Use your own choux pastry recipe for these profiteroles and follow the recipe below for filling and decoration.
Makes about 30
Choux pastry recipe
For the Filling :
200ml double cream
1 tsp rose water
2 tblsp icing sugar
For the Topping :
100g caster sugar
1 tsp rose water
75g pistachio nuts, chopped
Icing sugar and Turkish delight cubes, to serve (optional)
Step One : Preheat the oven as per your Choux pastry recipe. Line a large baking sheet with baking parchment.
Step Two : Make the pastry and spoon the mixture into a large piping bag. Snip off the tip and pipe about 30 small balls of the pastry on to the baking sheet, leaving space for them to spread out. Bake as per your recipe until they are risen and a dark golden brown colour. If they are too pale, they will become soft before they are filled with cream. Turn off the oven and leave the profiteroles inside to dry out and cool completely.
Step Three : To make the filling, whip the cream with the rose water and icing sugar until it forms soft peaks, then spoon into a piping bag. Pierce the bottom of each cooled profiterole with a skewer, snip the tip of the piping bag and fill each profiterole with the rose cream.
Step Four : Make the rose syrup by putting the caster sugar and rose water into a saucepan with 75ml of water and heating it gently. Stir until all the sugar has dissolved, then bring to the boil for around a minute so that the mixture thickens slightly. Remove from the heat and leave to cool.
Step Five : When you are ready to serve the profiteroles, pile them on to a large plate. Pour the rose syrup on top, then sprinkle over the pistachios and Turkish delight cubes (if using). Dust with icing sugar just before serving.