France x India
Thandai profiteroles
Holi's favourite drink got piped into choux and wore a white chocolate hat.
90 minTime
9 gProtein each
mildSpice
2hPlan ahead. Soak for 2 hours first; the 90 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original495kcalsame
9 gproteinsame
1 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Soak the almonds, melon seeds, fennel and poppy seeds in the milk for 2 hours. Grind with the pepper, cardamom and saffron to a fine paste.
- 2Boil the water, butter, salt and 5 g sugar on medium heat. Add the maida, stir 2 minutes until a film forms on the pan. Cool 5 minutes.
- 3Beat in the eggs in 4 parts, beating until glossy after each. Pipe 18 mounds of 4 cm on a lined tray.
- 4Bake in the oven at 200°C for 15 minutes, then 180°C for 15 minutes. Do not open the door. Pierce each base and cool.
- 5Whip the cream with 40 g sugar, the thandai paste and rose water to firm peaks.
- 6Pipe the cream into each puff through the base. Dip the tops in melted white chocolate and sprinkle pistachios.
Serve it like this
Stack the puffs in a small pyramid on a round plate. Drizzle a thin saffron syrup over and dust with rose petals and pistachio.
