It’s official…we’re in Europe! We landed right around lunchtime, Belgian time, and are probably in the Netherlands by now. I just realized I have no idea what time zone we now live in…I need to do some research…
Well, anyway, no matter what time zone you’re in, today is Harry Potter’s birthday! Can you believe I’ve never celebrated Harry’s birthday here on the blog? I know. I can’t either.
Harry’s birthday dessert is inspired by two desserts; one from the books and one from the movies. In the book Harry Potter and the Chamber of Secrets, Harry orders three strawberry and peanut butter ice creams for himself, Ron, and Hermione, from Florean Fortescue’s Ice Cream Parlor in Diagon Alley. Since we have been having our things packed up, ice cream wasn’t something I had the occasion to make, so I kept it super simple by making a peanut butter whipped cream, and serving it with fresh strawberry topping. I made homemade profiteroles to serve the whipped cream and strawberries on, just like the Slug Club enjoys for dessert in Harry Potter and the Half Blood Prince.
It would be very easy to have these with ice cream in place of the whipped cream, and I have a recipe for strawberry ice cream, as well as peanut butter ice cream! You could make both ice creams, and swirl them together, or you could just make one or the other and top them with other flavors accordingly (like strawberry ice cream topped with peanut butter whipped cream, or peanut butter ice cream topped with fresh strawberries).
Guess what? It’s totally not. It’s like peanut butter and jelly.
Strawberry Peanut Butter Profiteroles
1 recipe påte á choux
FOR THE STRAWBERRY TOPPING
1 pound strawberries, hulled
3 tablespoons granulated sugar
FOR THE WHIPPED CREAM
1 cup heavy cream
2 tablespoon granulated sugar
1 teaspoon vanilla extract
1/2 cup peanut butter
To make the strawberries: Slice all of the strawberries into bite-sized pieces. Place half of the strawberries in a large bowl, and mash them, using a potato masher or fork. Stir in the remaining strawberries and the sugar until thoroughly combined. Cover and set aside to macerate for at least 30 minutes.
To make the cream: In a large bowl, or the bowl of a standing mixer, whip the cream on medium high speed until it begins to thicken and form very soft peaks. Sprinkle the sugar over the top of the cream and continue whipping until firm peaks form. Stir in the vanilla. Gently fold in the peanut butter until incorporated. Chill until ready to serve.
Assemble: Fill the profiteroles with the peanut butter cream either by fitting a pastry bag with a Wilton #7 tip (or comparable) and fill the bag with the cream. Press the pastry tip into the bottom of the profiterole, in the center, and squeeze the cream into the profiterole until you feel it push back against the tip.
Or you can fill the profiteroles by slicing them open to form edible bowls and lids. Fill the bottom half with cream, and place the top half on the cream.
Spoon the strawberries over the top and garnish with more cream, if desired.
Recipe by Darla