Yield: about 3 dozen profiteroles
Hickory Crème Pâtissière
- 4 large egg yolks
- ¼ cup (28g) cornstarch
- ½ tsp salt
- 6 Tbsp (74g) granulated sugar, divided
- 1 ½ cups (341g) whole milk
- 2 tsp vanilla extract
- 3 Tbsp Falling Bark Farm Original Hickory Syrup
- 3 Tbsp (42g) unsalted butter
- Since the crème pâtissière will need time to set and cool, make that first. In a medium bowl, whisk together egg yolks, cornstarch, salt, and 3 tablespoons (37g) of sugar until smooth.
- In a medium saucepan, mix together remaining 3 tablespoons (37g) of sugar and milk. Bring milk to a simmer over medium-high heat, whisking occasionally.
- Slowly pour a small amount of hot milk into egg yolk mixture while whisking constantly. (This gently raises the temperature of the eggs so that they don’t end up scrambled.) After egg yolk mixture has been tempered, pour in remaining milk while continuously whisking.
- Return mixture to saucepan and bring to a boil over medium heat, whisking constantly to keep mixture from scorching and lumps from forming. When the mixture starts to thicken and bubbles begin to appear, turn heat down to low and continue to whisk for a couple more minutes.
- Remove pot from heat. Add vanilla, hickory syrup, and butter, whisking until thoroughly combined and butter is melted.
- Place a metal sieve over a heat-safe bowl, then strain crème pâtissière. Immediately press cling film directly onto surface. Let cool to room temperature, then transfer to fridge if you won’t be filling your profiteroles immediately.
Pâte à Choux:
- ¾ cup (170g) water
- 6 ½ Tbsp (90g) unsalted butter
- ¼ tsp salt
- 1 ½ tsp granulated sugar
- ¾ cup + 2 Tbsp (105g) all-purpose flour
- 3 large eggs, room temperature
- 1 large egg, beaten
- Heat oven to 400°F. Line 2 baking sheets with parchment paper.
- In a medium saucepan, mix together water, butter, salt, and sugar. Over medium heat, melt butter and let mixture just begin to boil.
- Remove pot from heat and add flour to liquid mixture all at once. With a wooden spoon, quickly stir until thoroughly combined and the mixture forms a ball.
- Place pot back on medium heat. Continuously mix with wooden spoon for 3 minutes. (This step helps dry out the dough, which is vital.)
- Transfer mixture to bowl of your stand mixer. Allow dough to cool for 10 minutes.
NOTE: Before continuing on, the dough should still be warm but no longer steaming. You can also mix the dough on low to hasten this process.
- Crack eggs into a liquid measuring cup or another small vessel with a spout. Lightly whisk together.
- With mixer on medium-low speed, slowly stream in one third of the whisked eggs. After the egg is incorporated, scrape down bowl as necessary. Repeat 2 more times until all eggs have been added. Then beat dough for 3–4 minutes.
- Fit a piping bag with a large round piping tip. (We used an Ateco 807 tip.) Transfer pâte à choux to piping bag. Pipe mounds with half of dough onto one prepared baking sheet, leaving plenty of space between the puffs.
NOTE: If your mounds have little points, gently flatten ‘em with a wet fingertip.
- Lightly brush puffs with egg wash.
- Bake for 15 minutes. Then lower oven temperature to 350°F and bake for an additional 10–20 minutes or until golden brown.
- Remove puffs from oven. Using a paring knife, poke a small vent into the side of each puff. (This allows the steam to escape more easily.) Transfer puffs to wire rack.
- Return oven temperature to 400°F, then pipe, bake, and poke remaining puffs. Allow all puffs to cool completely before assembling profiteroles.
Candied Hickory Pecans
- 1 cup (110g) pecans
- 2 Tbsp Falling Bark Farm Original Hickory Syrup
- 1 tsp vanilla extract
- 1 tsp sea salt
- Heat oven to 350°F. Line a baking sheet with parchment paper.
- In a small bowl, combine pecans, hickory syrup, and vanilla, tossing to completely coat the pecans. Spread pecans on prepared baking sheet.
- Bake for 7 minutes. Remove pan from oven and—using a wooden spoon or spatula—mix pecans around on parchment. Return to oven and bake for 5 more minutes.
- Transfer baking sheet to wire rack. Sprinkle sea salt on top, tossing to coat.
- Allow pecans to cool completely, then chop small.
- 1 ½ cups (170g) confectioners’ sugar, sifted
- 4 Tbsp Falling Bark Farm Original Hickory Syrup
- 2 Tbsp whole milk
- 2 Tbsp (30g) unsalted butter, melted & cooled slightly
- In a medium bowl, whisk together all ingredients until fully combined.
NOTE: If you’d like your glaze to be thicker, add more confectioners’ sugar. If you’d like it to be thinner, add more milk.
Assembly & Decoration
- Fit a piping bag with a Bismark tip such as Wilton 230 or Ateco 229/230. If your crème pâtissière has been in the fridge, pull it out and whisk it a little to loosen it up. Transfer to piping bag.
- Poke a hole in the bottom of each puff with a chopstick. Pipe crème pâtissière into each puff until it feels full. (We added 10–15g of crème pât to each puff.)
- Dip top of puffs into hickory glaze, then sprinkle chopped candied pecans on top. Let glaze set for 10 minutes before serving.