P
French
Profiteroles
Choux pastry puffs filled with creme Chantilly or vanilla creme patissiere, drenched in a hot Valrhona Guanaja chocolate sauce. The choux must be hollow and crisp. The cream must be cold and airy. The chocolate sauce must be served hot, poured at the table. The contrast of temperature and texture is the entire point.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
Pâte à Choux
125ml
water
Your own market
100ml
whole milk
Your own market
100g
unsalted butter
Your own market
150g
bread flour
Origin · CanadaNot yet stocked in British Columbia
4
eggs
large, room temperature
Your own market
Salt
fine
Your own market
Crème Pâtissière
250ml
whole milk
Your own market
4
egg yolks
Your own market
50g
caster sugar
Your own market
25g
cornstarch
Origin · ChinaWismettac · Vancouver →
1
vanilla pod
split, seeds scraped
Not yet stocked in British Columbia
20g
unsalted butter
Your own market
Dark Chocolate Glaze
100g
dark chocolate 70% cocoa
Not yet stocked in British Columbia
50ml
heavy cream
Your own market
25g
unsalted butter
Your own market
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Bring water, milk, butter and salt to rolling boil; remove from heat, fold in flour until glossy dough forms.
2
Incorporate eggs one at a time, beating vigorously until batter is smooth and pipeable.
3
Pipe 2cm mounds onto parchment-lined baking sheet; bake at 200°C for 25 minutes until puffed and golden, cool on rack.
4
Whisk egg yolks with caster sugar until pale; sift cornstarch over and whisk in. Heat milk with vanilla pod and seeds to just below boil; temper yolks by whisking in hot milk slowly.
5
Return mixture to saucepan, cook over medium heat stirring constantly for 3 minutes until thick and glossy; finish with butter, cool completely.
6
Slice each profiterole horizontally, pipe crème pâtissière into cavity using pastry bag, replace top.
From the canon — A cooked custard thickened with starch (flour, cornstarch, or a combination) to a consistency that holds its shape when piped or spread. Crème Pâtissière: The Pastry Cream Foundation →
7
Melt dark chocolate with cream and butter over bain-marie; dip profiterole tops into warm glaze, set on parchment to set.
IV
Sensory Tests
◇Where it lives or dies. The moment where profiteroles live or die is the egg consistency check — the bec d'oiseau (bird's beak) test. The pate a choux must fall from a raised spatula in a smooth, slow V-shape that holds its point for 2-3 seconds before dropping. If it falls too quickly (batter too thin), the puffs will spread flat. If it stays rigid (too thick), the puffs will not rise fully. The egg addition is how you adjust — add beaten egg in small amounts until the bec d'oiseau is correct.
Pillar V
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
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VI
What to Pour
The pairing
Charles Joguet Chinon Clos de la Dioterie
Domaine Charles Joguet · Chinon
Not yet stocked in British Columbia
Wine
From British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic
Why each one works is part of membership — Enter · from $49 a year →
The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
Enter · from $49 a year