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Blueberry and White Chocolate Ganache on a Profiterole Recipe

Blueberry and White Chocolate Ganache on a Profiterole Recipe

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Blueberry and White Chocolate Ganache on a Profiterole

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Ingredients:

Serving

1 cup blueberries
1/4 cup sugar
1/3 cup heavy cream
4 oz white chocolate
2 1/4 cups blueberries
1/3 cup sugar
3 large eggs
1 cup light cream
1 cup heavy cream
1 tsp vanilla extract
1 cup flour
1/ 2 cup water
1/ 2 cup whole milk
8 tbsp unsalted butter
4 large eggs

Directions:

Ganache: Cook the blueberries and sugar over medium heat until juice is syrup like consistency. Strain the blueberries through a fine mesh strainer (chinois). You don't want to have the skins of the berries in the ganache, just the juices. Reserve this liquid.
Bring the heavy cream to a simmer in a small saucepan. Add the white chocolate and stir frequently or whisk until smooth. This can also be done over a double broiler to risk the chance of scalding the cream and chocolate. Add 2 to 3 tablespoons of the blueberry liquid. A pourable ganache should be held around 90 degrees F. The ganache can be held in refrigeration for 4 days or frozen for 3 months.
Ice Cream: Puree blueberries in a food processor until the berries are somewhat chunky, similar to a salsa consistency. Whisk the sugar and eggs in a medium mixing bowl until they are thickened and pale yellow. Bring the creams to a simmer in a saucepan (170-degrees F). Slowly whisk the cream mixture into the egg and sugar mixture. Pour entire mixture back into saucepan and bring and cook over low heat, stirring constantly until the custard thickens. If the heat gets too high or boils, the eggs will scramble. Pour the custard through a strainer into a clean bowl. Place in a freezer until cool, then stir in blueberries and vanilla extract. Transfer to an ice cream machine and follow manufacturer's directions or return to freezer and stir occasionally until custard sets.
Profiteroles: Bring water, milk, and butter to a boil, then add flour all at once, stirring vigorously with a large spoon until mixture groups together. Reduce heat while continuing to stir for one more minute to cook out any excess moisture. Beat the eggs in one at a time with a mixer at low speed or with a spoon. Make sure the paste is smooth before the next egg is added. When all eggs are incorporated, the dough should be smooth and shiny.
Preheat oven to 400 degrees F.
Place paste in a large pastry bag and pipe on to a large ungreased cookie sheet in 12 round mounds around 2 to 2 1/ 2-inch in diameter and 1-inch high. Place in 400-degrees for 15 minutes then reduce heat to 350-degrees for roughly 25 to 30 minutes. Profiteroles should be golden brown. Remove from oven and place profiteroles on a rack to cool.
Cut profiteroles in half. Scoop blueberry ice cream into bottom half of profiteroles and place top half on ice cream. Drizzle with ganache. Top with a dollop of fresh whipped cream and a few fresh blueberries.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	349.48 Kcal (1463 kJ)
Calories from fat	197.1 Kcal
		% Daily Value*
Total Fat	21.9g	34%
Cholesterol	149.26mg	50%
Sodium	351.16mg	15%
Potassium	187.09mg	4%
Total Carbs	32.47g	11%
Sugars	17.64g	71%
Dietary Fiber	2.18g	9%
Protein	7.21g	14%
Vitamin C	4.2mg	7%
Vitamin A	0.1mg	3%
Iron	1.6mg	9%
Calcium	99.1mg	10%

Amount Per 100 g
Calories	208.54 Kcal (873 kJ)
Calories from fat	117.61 Kcal
		% Daily Value*
Total Fat	13.07g	34%
Cholesterol	89.07mg	50%
Sodium	209.54mg	15%
Potassium	111.64mg	4%
Total Carbs	19.38g	11%
Sugars	10.53g	71%
Dietary Fiber	1.3g	9%
Protein	4.3g	14%
Vitamin C	2.5mg	7%
Vitamin A	0.1mg	3%
Iron	0.9mg	9%
Calcium	59.1mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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