Friday, 8 March 2013

Warm Cranberry Profiteroles

I just had a nice e mail from a lady called Kendra Thornton
who I must say has had a very interesting life. She and I talked about a guest post and this is the first and I hope not the last.

Make Your Own Warm Cranberry Profiteroles!

The Fontainebleau, ranked amongst some of the tophotels in Miami, is undoubtedly one of the most famous landmarks on Miami Beach with its distinctive semicircular fa├žade and prime location. If there's one thing better than the beaches and the luxury hotel experience at the Fontainebleau, it has to be the food.

There are 12 restaurants and lounges at the Fontainebleau, and they are all exceptional! While spending time in Miami, I stayed at the hotel and had a chance to sample the most delicate French cream puffs that were filled with delectable vanilla ice cream and topped with warm cranberry sauce. It was the perfect combination. When I returned to Chicago, I just had to make this elegant dessert for my family and all of my friends. Fortunately, I found a similar version online. For this recipe, you'll need the following ingredients.

Cranberry Profiteroles:

- 1 cup of water
- 1/2 cup of butter or margarine cut into cubes
- 1/4 teaspoon of vanilla extract
- 1/8 teaspoon of salt
- 1 cup of flour
- 1 teaspoon of pumpkin pie spice mix
- 3 large eggs
- 1 quart of high-quality vanilla ice cream
- 1/2 cup of confectioner's sugar
- Warm cranberry compote
- Mint sprigs for garnish


1. To make the puff pastry batter, heat the water, butter, vanilla extract and salt in a saucepan. Bring to a boil, and reduce the heat.

2. Add the flour and spice mix to the liquid. Stir vigorously for several minutes or until the batter pulls away from the sides of the pan. Remove from the heat, and cool slightly.

3. Beat eggs individually, and add them to the batter one at a time. Mix until the egg is fully incorporated between each addition.

5. Preheat your oven to 375 degrees, and line two large baking trays with parchment paper.

6. Gently transfer the puff pastry batter into a pastry bag fitted with a decorative piping tip. Form the profiteroles by squeezing the bag until a 1 1/2-inch mound is created. Lift the pastry bag upward to complete the process, and make sure each profiterole is about 2 inches from its neighbor. The batter should make approximately 24 profiteroles.

7. Bake your profiteroles for 30 minutes or until puffed and golden-brown. Transfer to cooling racks before cutting.


Once your cream puffs are cool, cut them in half, and fill each one with a dollop of vanilla ice cream. Replace the top, and dust with confectioner's sugar. Arrange the filled cream puffs in a serving dish or parfait glass, and top them with the cranberry compote and mint sprigs. Enjoy your Fontainebleau-style profiteroles!

 I must say they look yummy and I will be making them, the hotel sounds great and you never know one day I could be sitting in there eating these cakes with a nice cup of tea,

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