James Beard Award-Winning Profiteroles Recipe: A Sweet Dessert for the Holidays

'Tis the season for festive gatherings and joyous celebrations, and what better way to elevate your holiday party than with an exquisite dessert from the kitchen of James Beard Award winner, Chef Genie Kwon?

Genie Kwon: A James Beard Award Winning Chef

Chef Genie Kwon, along with her partner Chef Timothy Flores, has etched her name in culinary history by winning the prestigious James Beard Award for Best Chef: Great Lakes. Together, they own and operate Kasama, a Michelin-starred bakery, café, and modern Filipino restaurant in the heart of Chicago's East Ukrainian Village.

Profiteroles Recipe: Straight From The Kitchen Of A Top Chicago Restaurant

Profiteroles, also known as delicate French pastry balls, are crisp on the outside and filled with pastry cream, chocolate ganache, or fresh berries. They are commonly topped with a dusting of powdered sugar or a drizzle of ganache.

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So this holiday season, bring an award-winning dessert to your next gathering. Whether you're a seasoned chef or a kitchen novice, these Profiteroles are sure to impress!

Prep/cook time: 1.5 to 2 hours from start to finish | Servings: 12-16 profiteroles serves 6-8 people

Ingredients

For the Pate a Choux:

1/4 cup butter
1/4 cup sugar
3/4 tsp salt
1/4 cup water
1/4 cup milk
2/3 cup all-purpose flour
1 egg

For the Pastry Cream:

1/2 cup milk
1/4 tbsp vanilla extract
1/4 cup sugar
1/8 cup cake flour
1 egg
1 egg yolk
1/2 cup heavy cream

For the Chocolate Ganache:

1/2 cup 65% chocolate
1/2 cup heavy cream

For the Filling:

2/3 cup raspberries
Icing sugar (garnish)
Freeze-dried raspberries (garnish)

You’ll Need

Pots
Kitchen aids
Whisks
Piping bags
Mixing bowls
Pastry tips
Induction burners

Directions

Pate a Choux:

In a pot over medium heat, combine butter, sugar, salt, water, and milk. Bring to a boil, then reduce heat.
Add all-purpose flour at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pot.
Transfer the mixture to a mixing bowl and let it cool slightly. Add the egg and beat until well combined and smooth.
Preheat the oven to 400°F (200°C). Pipe or spoon small mounds onto a baking sheet lined with parchment paper.
Bake for 15-20 minutes or until golden brown and puffed. Allow to cool.

Pastry Cream:

In a saucepan, heat milk and vanilla extract until just simmering.
In a separate bowl, whisk together sugar, cake flour, egg, and egg yolk until smooth.
Slowly pour the hot milk mixture into the egg mixture, whisking continuously.
Return the mixture to the saucepan and cook over medium heat until thickened.
Remove from heat and let it cool slightly. In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the pastry cream until well combined.

Chocolate Ganache:

In a pot, heat the heavy cream until it starts to simmer.
Pour the hot cream over the chopped chocolate in a bowl. Let it sit for a minute, then stir until smooth.

Assembly:

Slice the Pate a Choux in half horizontally.
Fill a piping bag with the pastry cream and pipe onto the bottom half of each Pate a Choux.
Place a few raspberries on top of the pastry cream.
Replace the top half of the Pate a Choux.
Drizzle chocolate ganache over the top of each profiterole.
Garnish with freeze-dried raspberries and a dusting of icing sugar.
Serve immediately and enjoy your delicious Profiteroles!

Happy baking and may your holidays be filled with warmth, love, and good food!