Had We But World Enough And Time: Profiteroles

The wild profiterole, captured in its natural habitat.

First, for you, a poem about love. Sort of. If you are not a lover of poetry, feel free to skip to the erudite synopsis – the TL:DR, if you will – below:

To His Coy Mistress

Had we but world enough and time,
This coyness, lady, were no crime.
We would sit down, and think which way
To walk, and pass our long love’s day.
Thou by the Indian Ganges’ side
Shouldst rubies find; I by the tide
Of Humber would complain. I would
Love you ten years before the flood,
And you should, if you please, refuse
Till the conversion of the Jews.
My vegetable love should grow
Vaster than empires and more slow;
An hundred years should go to praise
Thine eyes, and on thy forehead gaze;
Two hundred to adore each breast,
But thirty thousand to the rest;
An age at least to every part,
And the last age should show your heart.
For, lady, you deserve this state,
Nor would I love at lower rate.
But at my back I always hear
Time’s wingèd chariot hurrying near;
And yonder all before us lie
Deserts of vast eternity.
Thy beauty shall no more be found;
Nor, in thy marble vault, shall sound
My echoing song; then worms shall try
That long-preserved virginity,
And your quaint honour turn to dust,
And into ashes all my lust;
The grave’s a fine and private place,
But none, I think, do there embrace.
Now therefore, while the youthful hue
Sits on thy skin like morning dew,
And while thy willing soul transpires
At every pore with instant fires,
Now let us sport us while we may,
And now, like amorous birds of prey,
Rather at once our time devour
Than languish in his slow-chapped power.
Let us roll all our strength and all
Our sweetness up into one ball,
And tear our pleasures with rough strife
Through the iron gates of life:
Thus, though we cannot make our sun
Stand still, yet we will make him run.

~Andrew Marvell~

Essentially, Andrew Marvell is trying to convince his mistress to get freaky, and quick, before worms begin to eat them in the grave.

What this is really about is time (well, and if we are being honest, which we should always try to be, also sex), and how little we have in comparison to how much we tell ourselves we have (time and sex, both).

This winter break I wanted lots and lots of time. I wanted to have weeks of time to do as much or as little as I wanted, with no stress of deadlines. It may seem that as a freelance writer I have all of the time in the world, but in truth my days fly by in a haze of writing and basic life management. Most days I raise myself from a shitty night’s sleep and deliver The Child to school, and then, even with the day stretching out long before me, writing, house maintenance, family maintenance, yoga teaching/class planning, and yoga studio assistant managing fill up those minutes I thought I had plenty of when I first woke.

It astonishes me how I used to do all of the things I do these days with the added pressure of running a school and managing livestock. I cannot remember how it is that I got things done.

And that’s the haze aspect. I didn’t really spend too much time thinking about or noticing things that were happening. It’s the same as if your head is on fire – you don’t note the color of the flames, you just put the fire out. So many parts of my life have rushed by in a blur that I never fully experienced.

But the only way to really dive deep is to make time to do so. There are multiple studies on how we can’t actually “multi-task,” and that entering deeply into something is the only way to truly know that thing. If you quickly Google “how to learn something” you get 622 million results. The first few pages talk about learning something new every day and then quickly devolve into ways to learn new things in five minutes, or ten. It’s all about learning/doing the thing and less about experiencing the thing.

It’s hard to jump off the Must Get Things Done Treadmill.

But jump off I must. Not for any reason other than I want to continue to try to be present for everything. Possibly not things like cleaning the cat box or doing my taxes, but maybe even those things, too.

For months now I have wanted to give real pastry a try. I have been craving cream puffs and eclairs and cheese danish with an immeasurable ferocity for months now. The only reason I am not 1,000 pounds is because I am unwilling to pay eight bucks a pastry for substandard gluten-free bullshit. I may splurge for a $4 gluten-free cupcake on occasion, but I always regret it (I make them waaaaay tastier).

But real delicate pastry takes time and attention, both of which have been hard to come by in these past months.

Not anymore.

Here are profiteroles. Pâte à choux pastry, light and puffy, filled with sweet vanilla cream and striped with chocolate.

Authentic and delicious. Gluten-free (although you can make them with regular AP flour).

They take some time. I have modified the process a bit for less hands-on time, but still. You can’t just pop these in the oven and walk away.

Profiteroles

This recipe bows in gratitude to Michael Ruhlman and Ratio, but changes are made to accommodate the peculiar properties of gluten-free flour. 

Ingredients 

Pastry Creme (Creme Patisserie, or Creme Pat as they say on The Great British Baking Show)

1/4 cup all-purpose gluten-free flour (or just cornstarch)

4 room-temperature egg yolks

2 cups whole milk

1/2 cup sugar

1/4 teaspoon salt

1 vanilla bean, scraped (or 1 teaspoon vanilla extract)

Pâte à Choux

1 cup water

1 stick butter (really, about 7 tablespoons, but 1 stick is fine)

1/4 teaspoon salt

1 cup gluten-free all-purpose flour

3 room-temperature eggs, beaten

Optional drizzle

1/2 cup chocolate, chopped (I used bittersweet chips because it’s what I had)

1/4 cup heavy cream

Method

Make the pastry creme first. In a large bowl, mix together flour and egg yolks until thoroughly incorporated and smooth. Set aside.

Heat milk, sugar, and salt to a simmer in a heavy saucepan over medium heat (look for small bubbles to appear around the edges of the pan). Remove from heat and grab a whisk.

Whisking constantly, slowly drizzle the hot milk mixture into the egg mixture. WHISK CONSTANTLY. Don’t skimp, and don’t add the hot milk too fast. If you do, you will end up with sweet scrambled egg which is gross and nobody wants that.

Once the milk is completely added, pour the mixture back into the milk pan and cook over low heat, whisking constantly, until the mixture begins to thicken (about five to ten minutes).

Pro-tip: use a whisk. I tried a spatula and that did not end well.

Remove from heat and add scraped vanilla bean (or extract). Place a fine mesh strainer over the bowl you will cool the pastry creme in. Pour pastry cream into the strainer to remove errant lumps (of egg or flour). Place plastic wrap directly on the surface of the cream and place in the ‘fridge to cool thoroughly while you make the pâte à choux.

To make your pastry, preheat oven to 425 degrees and line two baking sheets with parchment pastry. Set aside. Set up a stand mixer with a paddle attachment (or see Recipe Notes).

Heat water, butter, and salt in a high-sided saucepan over medium heat until butter is completely melted.

Add flour to water/butter mixture and stir with a wooden spoon, still over heat, until mixture pulls away from the sides of the pan and forms a ball. You will also notice a thin skim of pastry on the bottom of the pot.

Move pastry to the bowl of the stand mixer and let cool slightly. You want to be able to touch it, but you don’t want it cold.

Turn on stand mixer and begin to add beaten egg a little at a time. Smart people beat each egg separately and add them one at a time. You may not actually use all of the egg, which can be scary.

Don’t be scared.

Add a bit of beaten egg at a time and beat until it is incorporated. Ultimately you are looking for a dough that is somewhat stiff but still able to be piped. This is somewhere between cookie dough and a thick batter. It should not ooze at all or be sloshy. I know this to be true because that’s what my first attempts were like, and I ended up with egg-tasting pancakes. #Barf

The reason you may not use all of the eggs is because of the level of humidity in the air, the temperature of the flour/water/butter mix, alignment of the planets, the difficulty of the French: any number of reasons. It’s best to concentrate on the texture you are aiming for rather than the amount of each ingredient.

This is why people have dogs: to eat their extra eggs.

So beat your eggs as needed into the flour. When done, you can refrigerate your pastry dough for a day, or you can proceed.

Place dough into a pastry bag (see Recipe Notes) fitted with a round nozzle; I used a size 11, but you can eyeball it and go for 3/4 to 1″. Pipe 1″ rounds of dough onto parchment one inch away from each other. Each dough ball should have a little peak on top (if not, your dough is too runny. Sorry.).

Use a wet fingertip to smooth the top of each dough ball.

Place in over at 425 for ten minutes, then reduce heat to 350 and cook for another 20 minutes.

Remove from oven and pierce sides with a toothpick to allow excess moisture to escape. Place back in turned-off oven and let them dry out for another 10 minutes.

Let cool completely.

Filling options:

  1. Pipe cooled pastry cream with a skinny nozzle through the hole you made with the toothpick
  2. Slice in half and use a spoon to dollop cream between both halves

For the optional drizzle, melt chocolate and cream over low heat, stirring constantly. If you are fancy as fuck, place that into a squeeze bottle and with a practiced air move it back and forth over your filled profiteroles until you achieve the chocolate coverage you desire.

If you have leftover drizzle, add some heavy cream, shake well, and pour over ice cream. Or add to milk and heat for hot chocolate.

Recipe Notes

  • You don’t need a stand mixer to make these, just lots of muscle. You can add your eggs and beat with a wooden spoon until you achieve the desired consistency. You can also use a food processor.
  • You also don’t need a pastry bag. Use a sealed freezer bag with the end snipped off and the pastry tip nestled into the snipped-off corner for the exact same result.

If you have read all the way through, finish this sentence in the comments: Had I but world enough and time, I would…”

4 thoughts on “Had We But World Enough And Time: Profiteroles

  1. Oh, Suzannah! Thank you for taking the time to share poetry, wit and creative artistry here. Happy New Year! And cheers to being present for it all.

  2. I used to make these before I had children. No food processor, no electric mixer even and certainly no piping mechanism, As I remember, they were pretty damn good even so.

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