For Valentines or the winter blues, nothing goes better with Champagne!
I use Thomas Keller’s super simple recipe for the profiteroles, and for the strawberry mousse filling, I use this equally awesome and simple recipe from A la Table des Rois, a book I reeally want to get:
The only difference is that I add more whipped cream than the recipe calls for (about 2x), to make the filling extra fluffy, and I put it in a piping bag instead of in molds.
Once you have the profiteroles and mousse prepared per the recipes’ instructions, here is what to do:
1. Cut a 1.5″ circle out of the top of each profiterole. I find it easiest to leave them attached by only cutting 90% of the circle.
2. Remove the piping bag of strawberry mousse from the refrigerator. If you don’t have a piping bag, a strong plastic bag with 1″ cut from the corner will work fine. “Inject” each profiterole with mousse, being sure to get in all the corners and nooks. There should be enough to fill the profiterole to the top when the “lid” is closed.
Close them, dust with confectioner’s sugar, and refrigerate until ready to serve.