These dainty desserts have a creamy strawberry rhubarb swirled filling, dipped in chocolate and studded with sprinkles.
For the Choux Paste
- 1 stick butter
- 1 cup water
- 1 cup flour
- 1/4 tsp salt
- 3 lg eggs
For the Strawberry Rhubarb Whipped Cream
- 1 cup 35% cream
- 1 1/2 tbsp icing sugar
- 1 cup chopped Rhubarb (frozen or fresh)
- 1/2 cup fresh strawberries chopped
- 1/2 tsp vanilla extract
- 1/3 cup coconut sugar
For the Chocolate topping
- 1 cup chopped 70% chocolate
Preheat the oven to 425° F.
In a medium sauce pan add the water and butter until melted over medium heat.
Combine the flour and salt and add to the sauce pan. Continue stirring until the mixture comes together and forms a ball. Cook for another 2 minutes.
In a electric mixture fitted with a paddle attachment add the choux paste and mix on medium to high speed for 3-5 minutes for the mixture to cool slightly. Add the eggs in one by one and keep mixing until well incorporated.
Line a baking sheet with parchment paper. Using a piping bag or zip lock bag with the corner cut off. Pipe little rounds about 2 inches high. Bake in the oven for 10 minutes then turn the oven down to 375° F to cook for another 20-25 minutes.
While they are baking throw in your sliced strawberries, rhubarb and coconut sugar to a small sauce pan on medium high heat and cook until the fruit is broken down and you get a jam like consistency. transfer to another dish to cool, set aside.
In a double broiler melt the chocolate until smooth. Either you can cut the profiteroles in half and just dip the tops in the chocolate or just dip them and cut them after its up to you and then top with sprinkles, coconut or even crushed nuts. Set them in the fridge for the chocolate to harden.
In a electric mixer or by hand whip the cream with the vanilla until the mixture is stiff. Add the icing sugar and mix until combined. Add 1/4 – 1/3 cup of the strawberry-rhubarb mixture to the whipped cream and carefully stir in to get a marble effect or add more if you want the cream to be more pink. Pipe the cream on using a star tip and place the tops back on and you are set.
These freeze really well. Place them in an air tight container for upto one month.