Tuesday, November 2, 2010
I wanted to make a special dessert for this post. One that applied my skills as a pastry chef using fundamental techniques and great flavors. Profiteroles mostly knows as "cream puffs" are made from a paste called Pate a Choux. It is a simple dough which takes a little dexterity and knowledge of how things bake in order to make properly (Maybe I could teach a class on this...hmmm). Then I filled them with pumpkin ice cream and made a small batch of salty caramel. This was inspired by a jar of fleur de sel caramel I saw at Trader Joe's for $4. I figured, I should just spend the money on the cream and make it myself. I finished the dish with lightly sweetened whipped cream, grated,fresh nutmeg and roasted pepitas.
The salt in the caramel brought out the flavors in the pupmkin ice cream and the bare, roasted pumpkin seeds gave it a smokey finish and provided a little bit of texture, crunch and color. It looked good, it tasted amazing but there was no real aroma in any of the components so I grated a little nutmeg all over the dish at the end of plating. All of the senses were now involved and it was a powerful thing.
The plate (after photos) was completely clean. Even the melted ice cream mixed with caramel and bits of broken pepitas was gone. This dessert was perfect for the season and perfect for OriginalCinn's first anniversary. Thank you so much to everyone who read my posts, followed this blog and made me feel so proud of something I don't even get paid for. Here's to many more...