(This recipe appeared in the Fall 2022 issue of Pastry Arts Magazine)
Chef Ambassador, Les vergers Boiron
This Corn and White Peach Profiterole is a celebration of late summer flavors. The sweet and delicate corn ice cream is a creamy counterpoint to the intensely aromatic and subtly floral white peach.
Yield: approximately 24 pieces
- 100 g unsalted butter
- 65 g granulated sugar
- 60 g light brown sugar
- 125 g all-purpose flour
- 2 g salt
- Place all ingredients in the bowl of a stand mixer fitted with the paddle attachment; mix on low speed just until combined, adding a small amount of water if necessary.
- Roll the dough between two sheets of parchment or acetate cut to approximately 11.8ʺ x 15.7ʺ (30 x 40cm). Freeze.
Pâte à Choux
- 62.5 g whole milk
- 62.5 g water
- 5 g granulated sugar
- 1 g salt
- 50 g unsalted butter
- 37.5 g all-purpose flour
- 37.5 g bread flour
- 100 g whole eggs
- Place the milk, water, sugar, salt and butter in a saucepan and bring to a boil. Remove from the heat and stir in the flour until incorporated; return to heat and cook for 1-2 minutes, until a smooth mass has formed.
- Transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat the mixture until slightly cooled; incorporate the eggs in the small amounts.
- Transfer the paste to a pastry bag and deposit into 1.18ʺ (3cm) silicone hemisphere forms. Freeze.
- Unmold and top each frozen choux with a 0.16ʺ (4mm) disc of the choux sablée. Gently warm the surface with a heat gun, allowing the sablée to evenly drape the choux. Temper to room temperature.
- Place in a 340˚F (170˚C) oven and bake for 5 minutes. Reduce the heat to 320˚F (160˚C) and continue to bake an additional 5 minutes. Reduce heat to 300˚F (150˚C) and finish baking until golden and dry, approximately 10 minutes.
Corn Ice Cream
- 485 g whole milk
- 180 g heavy cream (36% fat)
- 45 g nonfat dry milk powder
- 140 g granulated sugar, divided
- 40 g glucose powder
- 2 g ice cream stabilizer
- 20 g egg yolks
- 90 g freeze-dried corn
- Place the milk and cream in a saucepan. Whisk in the dry milk to rehydrate and add 100 g of the sugar and the glucose. Bring just to a boil.
- Meanwhile, combine the remaining 40 g of the sugar and the stabilizer. Whisk into the egg yolks.
- Temper the hot milk into the yolk mixture. Return to low heat and cook, stirring, to 185˚F (85˚C).
- Remove from heat and transfer to a blender; add the freeze-dried corn and homogenize until smooth. Strain and chill in an ice water bath. Allow the mix to mature for at least 12 hours.
- Process in batch freezer; extract the mix at 23˚F ( -5˚C). Alternatively, transfer to PacoJet canisters and freeze; process as needed.
- Transfer the ice cream to small silicone ‘stone’ molds. Continue to harden the ice cream at 0˚F ( -18˚C) as necessary.
White Peach Jam
- 90 g Boiron White Peach purée
- 10 g Boiron PGI Siracusa Lemon purée
- 60 g granulated sugar, divided
- 1.5 g yellow pectin
- 45 g isomalt
- 30 g glucose syrup
- 1.5 g citric acid
- In a small saucepan, combine the purées and heat to 104˚F (40°C).
- Combine 15 g of the granulated sugar and the pectin and whisk into the purée. Bring to a boil, stirring continually.
- Add the remaining 45 g sugar, the isomalt and glucose. Resume a boil.
- Remove from heat and stir in the citric acid.
- Transfer to a small bowl, cover with plastic film and cool to room temperature. Mix to pipe-able consistency and transfer to a pastry bag.
White Peach-Vanilla Coulis
- 250 g Boiron White Peach purée
- 25 g granulated sugar
- ½ vanilla bean, split and scraped
- 0.5 g xanthan gum
- Combine the purée, sugar, vanilla and xanthan gum and process with an immersion blender. Reserve chilled.
White Peach Caramel
- 230 g granulated sugar
- 30 g water
- 15 g glucose syrup
- 180 g heavy cream (35% fat)
- 50 g Boiron White Peach purée
- 25 g unsalted butter
- 5 g cocoa butter
- In a medium saucepan, combine the sugar, water and glucose. Cook over high heat to a medium amber caramel color. Meanwhile, heat the cream until warm.
- Remove the caramel from heat and deglaze with the cream. Add the white peach purée. Return to heat and bring to a full boil.
- Remove from heat and emulsify the butter and cocoa butter into the caramel using an immersion blender.
Blackberry Fluid Gel
- 125 g Boiron Blackberry purée
- 90 g granulated sugar
- 100 g water
- 3 g agar agar
- Combine the purée and sugar; gently warm to 95˚F (35˚C). Reserve.
- Combine the water and agar in a small saucepan and bring to a boil over medium heat; reduce heat and hold a simmer for 30 seconds. Remove from heat and stir in the purée mixture. Allow to cool and set to a firm gel at room temperature.
- Break up the gel and place into a variable-speed blender and process until smooth.
- Transfer to a squeeze bottle and reserve chilled.
- Confectioners’ sugar
- White chocolate décor
- Trim the top from each baked choux puff and pipe the White Peach Jam into the bottom of the puffs. Top each puff with the molded corn ice cream.
- Place the profiteroles onto a plate with the White-Peach Vanilla Coulis, White Peach Caramel, and Blackberry Fluid Gel. Finish with white chocolate décor.
Photos by Austin McCurry