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Ingredients
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Profiterole Dough
Wild Strawberry Sorbet
Basil Ganache
Vanilla Cream
Method
Prepare the Profiterole Dough
- 1
- 2
Pipe and Bake
Preheat the oven to 400°F (200°C). Pipe small mounds of dough onto a baking sheet. Bake for 20-25 minutes until puffed and golden brown. Let cool completely.
Make the Wild Strawberry Sorbet
- 3
Blend and Freeze
Blend the wild strawberries, sugar, and lemon juice until smooth. Pour the mixture into a shallow dish and freeze for about 2 hours, stirring every 30 minutes until it reaches a sorbet consistency.
Prepare the Basil Ganache
- 4
Infuse the Cream
Heat the heavy cream and basil leaves in a saucepan until just simmering. Remove from heat and let steep for 15 minutes. Strain the cream to remove the basil.
- 5
Make the Ganache
Pour the infused cream over chopped dark chocolate and let sit for a few minutes. Stir until smooth and glossy.
Make the Vanilla Cream
- 6
Whip the Cream
In a mixing bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
Assemble the Profiteroles
- 7
Fill and Serve
Cut a small hole in the bottom of each profiterole and fill with wild strawberry sorbet. Drizzle with basil ganache and top with a dollop of vanilla cream before serving.
