Recipe by Sebastian Motoasca, Pastry Chef at Boca West Golf and Country Club, Boca Raton, Florida
Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or to order a copy of the famous Golf Kitchen Cookbook, visit www.golfkitchen.com
Serves 24 (1.5 ounce profiteroles)
4 oz. Plugra Butter
8 oz. Whole Milk
½ oz. Sugar
½ oz. Vanilla Extract
6 oz. All-Purpose Flour (sifted)
9 Whole eggs
4 ½ oz. Plugra Butter
5 ½ oz. Sugar
5 ½ oz. All Purpose Flour (sifted)
½ oz. Vanilla Extract
Food Coloring for Shades.
10 oz. Raspberries (fresh)
6 oz. Sugar
½ Lemon (juiced)
1 gram Pectin N.H.
Linzer Cookie Disk
6 oz. Plugra Butter
3 oz. Sugar
2 oz. Egg Yolk
¼ oz. Vanilla Extract
8 oz. All-Purpose Flour (sifted)
3.5 oz. Milk
3.5 oz. Heavy Cream
3.5 oz. Egg Yolk
1.5 oz. Sugar
2 ¼ oz. Trimoline
8 ½ oz. 65% Vahlrona Chocolate
17 oz. Heavy Cream for whipping
Over medium heat combine the butter, milk, sugar, salt and vanilla extract and bring to a boil. Remove from heat and immediately add the flour using a wire whip.
Stir until the flour is completely incorporated and let cool for 5-7 minutes in a mixing bowl. Add the eggs, one at a time using a mixer with a paddle on a low to medium speed.
Combine the butter and sugar using a mixer on medium speed with a paddle, cream until pale. Add the vanilla, and mix. Add the sifted flour and mix until completely incorporated.
Roll the mixture to ⅛ inch. thickness and refrigerate.
When cool, remove from fridge and with a round cutter create disks about 1 ½ inches in width.
To assemble the profiteroles scoop 1 ½ oz. profiterole dough onto a Silpat and place sugar crust disk on top.
Bake at 350 °F for 18-20 minutes and allow to cool to room temperature.
Combine all ingredients in a stainless pot and cook until 220 °F
Push the mixture through a fine strainer to remove seeds.
Return to the stove and cook for 3-4 minutes, then cool and reserve.
Linzer Cookie Dish
In a mixer with a paddle combine butter, sugar, and vanilla.
Cream until pale and add the egg yolk. Reduce speed to slow and add the sifted
flour. Mix until combined.
Roll dough to ⅛” thickness and using a round cutter cut 2” circles.
Place on Silpat and bake at 300 degrees for 15 minutes or until golden brown.
Combine chocolate and trimoline in a mixing bowl and reserve.
Over low heat combine milk and cream and bring to a simmer.
In a mixing bowl combine yolks and sugar and whip until pale.
Slowly add half the cream mixture to the egg and sugar while constantly stirring. Add the cream and egg-sugar mixture back into remaining cream continuing to stir over low heat while constantly whisking heat mixture to 180 °F.
Strain cream and egg mixture into chocolate and stir to combine.
While cooling, whip reserved heavy cream to a soft peak. When egg and cream mixture reaches 110 °F fold in whipped cream, refrigerate when done.
Cut a small hole in the bottom of each profiterole. Using a piping bag fill with chocolate mouse leaving some room for the raspberry jam.
Using piping bag finish filling profiterole with the raspberry jam.
Place profiterole on a Linzer cookie circle.
Garnish profiteroles with powdered sugar, fresh raspberries and lightly whipped cream or as desired.