Profiterole is a french style choux pastry.The christmas version is made with mascarpone and decorate with marzipan . For a festive look we use green sugar pearls and sprinkled with sugar
parchment paper for the baking sheet
1 flat piping bag
small star-shaped cookie cutters, according to taste
choux pastry:
75g butter, cut into pieces
300 ml water-milk mixture (half-half)
½ tsp salt
2 tbsp sugar
200g of flour
4 - 5 eggs, beaten
prank call:
300 g Swiss mascarpone,Homemade mascarpone
1 orange, grated zest and 1 tbsp juice
2 tbsp honey
100g sugar
1tsp spices for gingerbread or cinnamon
300 ml cream, beaten firmly
decoration:
1 bag white icing (approx. 125 g), melted according to the instructions on the package
100g marzipan, white and green,almond flour mixed with icing sugar and rose water and egg whites
a little bit of sugar
green sugar pearls, according to taste
Dough: bring the butter, water-milk mixture, salt and sugar to a boil. Reduce the heat. Add the flour all at once and mix until a soft dough ball forms. Let cool slightly. Incorporate the eggs one after the other until you obtain a soft dough that does not disintegrate.
Pour the dough into the pastry bag. Press on parchment paper to obtain 70 walnut-sized rosettes. Bake 15 min in the middle of the oven preheated to 180 ° C. Reduce the oven temperature to 150 ° C, bake for another 10-15 min. Let cool.
Stuffing: mix the mascarpone, the zest and the orange juice, smooth. Add honey, sugar and spices. Gently fold in the cream and pour the mass into the pastry bag, keep cool until needed.
Just before serving, garnish the cabbage with stuffing by inserting a garnish sleeve or a small flat bowl at the bottom of each cabbage and placing them on top of each other in cups or on a dish so as to form a fir tree, with a little icing.
Lower the marzipan over a little sugar, cut out stars. Decorate the tree (s) with frosting, marzipan stars and sugar balls.
Profiteroles can also be decorated and served separately.
The stuffing can be prepared half a day or a day in advance
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