Peanut Butter & Jelly Profiteroles Recipe
peanut butter mousse, roasted Ontario peanuts, quince purée, vanilla chantilly. This dish is vegetarian
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Profiteroles
Peanut Butter Mousse
Quince Purée
Vanilla Chantilly
Garnish
Method
Profiteroles
- 1
- 2
Bake the Profiteroles
Preheat the oven to 400°F (200°C). Pipe small mounds of the dough onto a baking sheet. Bake for 20-25 minutes or until golden brown. Let cool completely.
Peanut Butter Mousse
- 3
Prepare the Mousse
Soften gelatin in water for 5 minutes. Melt over low heat until dissolved. Beat cream until soft peaks form, then fold in peanut butter, powdered sugar, vanilla, and gelatin. Refrigerate until set.
Quince Purée
- 4
Vanilla Chantilly
- 5
Prepare the Chantilly
Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until serving.
Assembly
- 6
Assemble the Dish
Slice the cooled profiteroles in half. Fill each with peanut butter mousse. Drizzle with quince purée, top with a dollop of vanilla chantilly, and garnish with roasted peanuts.
