Ginger And White Chocolate Profilova (Profiteroles +Pavlova) With CSR Sugar

I have barely, ever seen it snow in winter in Sydney! However, a gentle dusting of sugar on baked goods reminds me of snow in winter. This is how I live my Alaskan fantasies in my own kitchen. With increased baking in the colder months, I ensure my pantry is armed with my favourite sugars (like caster sugar, brown sugar, icing sugar, jam setting sugar) and syrups (golden syrup, treacle) for me to be able to experiment with new and creative recipes for you. I love a good baking challenge and thanks to CSR Sugar for getting me excited once again this year. I was provided with the ingredients and asked to create a unique hybrid dessert. I wanted to create something different, one of a kind, something that would be a bit Aussie and represent our gorgeously, vibrant winters. Therefore I present to you my Profiterole-Pavlova hybrid, the Profilova. What do you think?

This should come as no surprise to my regular readers that the only brand of sugar I use in my kitchen is CSR Sugar.  I have started my baking adventures with them years ago, stuck with them and cannot recommend them enough to others. A good quality sugar can create a world of difference in your baked goods and make for successful recipes every time.

 

The Profilova is a layered Pavlova with 3 layers of crunchy ginger infused meringue. Sandwiched between the layers are delicious, soft profiteroles oozing with a ginger spiked whipped cream that are dipped in coloured white chocolate ganache for the ultimate flavour and texture explosion in your mouth. The amazing part of the Profilova is that all the elements can be made ahead and assembled a couple of hours before serving it to your guests. It makes for an impressive wedding table centrepiece or a celebration dessert or even a cosy Sunday treat to tuck into when the whole family is together,. Winter is all about comfort food, warm spices and indulgent sweet treats and the Profilova is all of that and more.

So now tell me dear readers, what is your favourite winter baking fantasy? Do you try to be adventurous in the kitchen and combine two recipes into one, like a cake pop (cake +lollipop) or maybe a brookie (brownie +cookie)?

Disclaimer : This post is brought to you by CSR Sugar and Baking Nation. All opinions expressed in this post are entirely my own.

 

Ginger and White Chocolate Profilova
Makes a 3 layered Pavlova stack with 24 profiteroles between the stacks that have been filled with ginger infused cream and dipped in tinted white chocolate ganache.

Layered Pavlova
11/2 cups CSR caster sugar
11/2 teaspoons cornflour
1/2 teaspoon powdered ginger
5 large egg whites (or 6 regular egg whites)

Profiteroles
60 g butter, chopped
3/4 cup (185 ml) water
3/4 cup (115 g) plain flour
3 eggs

Ginger Infused Cream
11/2 cups chilled whipping cream
3 tablespoon CSR caster sugar
¾ tsp powdered ginger

Coloured White Chocolate Ganache

1/2 cup heavy/thickened cream
1 cup white chocolate melts
a few drops of purple food colour
a few drops of blue food colour

Method
Make the layered Pavlova : It is best to make the pavlova layers the previous night and leave them in the oven all night to dry out.
Preheat oven to 120 degrees C (100 degrees C for fan-forced ovens) Draw 3 circles (7 inch, 6 inch and 4 inch) on a sheet of baking paper, turn the sheet over and place them on baking trays.
Combine sugar, cornflour and powdered ginger in a bowl.

Using electric beaters, whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar mixture, 1 tablespoonful at a time, until the sugar dissolves and the mixture is thick, glossy and holds stiff peaks. Divide among the circles on trays and spread over evenly. Bake for 1 hour 30 minutes, then leave to cool in switched-off oven for overnight (or at least for an hour if you are in a hurry). Leave the door ajar by sticking a wooden spoon in between. Remove from oven and cool completely.

Make the Profiteroles : Preheat oven to 200 degrees C (180 degrees C for fan-forced). Line a baking tray with non-stick baking paper.

Heat the butter and water in a medium saucepan over medium heat until butter melts and the mixture comes to the boil. Remove from heat. Sift in the flour. Use a wooden spoon to beat for 1-2 minutes or until mixture comes away from side of pan. Transfer mixture to a heatproof bowl. Set aside, stirring occasionally, to cool slightly.

Using an electric mixer, beat in the eggs, 1 at a time, beating well after each addition, until mixture is thick and glossy.

Pipe the mixture or place tablespoonful of mixture on the prepared baking tray 3 cm apart from each other. Use wet hands to pat down any peaks of dough. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden.

Turn off the oven. Use a knife to pierce the base of each puff. Place the puffs in oven for 20 minutes to dry out. Transfer to a wire rack to cool. Store at room temperature until needed.

Make the ginger infused cream : In a bowl (which has been chilled in the freezer for 10 minutes) with an electric mixer, beat the cream until it just holds stiff peaks, add the sugar and the ground ginger, and beat the mixture until it holds stiff peaks.  Refrigerate until needed.

Make the purple and blue White Chocolate Ganache : In a small saucepan over low heat,  heat the cream until it is just about to boil (do not boil). Remove from heat and add the white chocolate melts. Allow the cream and chocolate to sit for a few minutes to allow the chocolate to melt. Then, whisk until all the chocolate is completely melted and you have a smooth and uniform mixture. Divide this into two bowls. To the first bowl add the purple food colouring and to the second one, add the blue food colouring until you reach the desired shade.

Assembly: Make a hole in the centre of each profiterole. Fill up a piping bag with the ginger infused cream and pipe a little cream inside the hollow of each profiterole. Dip the tops of the profiteroles in coloured white chocolate ganache. Decorate with sugar flowers or sprinkles if desired. Keep aside to set.

Place the largest Pavlova layer on a cake plate or stand. Spread 2 tablespoons of the ginger infused cream. Place profiteroles all over the base of the Pavlova. Place the second layer. Repeat with cream and more profiteroles. Place the last layer. Repeat. Sprinkle with gold dust and decorate with edible flowers.