Ease of Preparation: Medium
Yield: 4-6 portions
Profiterole Candy Bags
These candy filled profiteroles are much more treat than trick! A creamy mascarpone filling, stuffed with candy bits and surrounded by a crisp, crunchy choux costume make for tasty bites that all your ghouls and ghosts will enjoy!
Ingredients:
Filling:
- 16 ounces (454 g) mascarpone, room temperature
- ¼ cup (60 ml) icing sugar
- 1 ½ cups (350 ml) total mixed chopped candies such as mini chocolate chips, skor bits, candy corn
Profiterole:
- ½ cup (120 ml) butter
- 1 cup (240 ml) water
- ¼ teaspoon (1.25 ml) salt
- 1 cup (240 ml) all-purpose flour
- 4 eggs
- Icing sugar and cocoa powder, to garnish
Method:
For the Filling:
Fold the mascarpone with the icing sugar, then the candy bits.
Transfer to a piping bag and let rest at room temperature until needed (If not using right away, you may refrigerate, but return to room temperature before serving or attempting to pipe).
For the Profiterole:
Preheat oven to 425 F (220 C).
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to the bowl of a stand mixer fitted with a paddle.
Using the stand mixer on low speed to begin, then beat in the eggs one at a time, mixing well after each.
Immediately transfer the warm mixture to a large piping bag.
Use the bag to pipe large (2 ½ inch/6 cm) balls onto an ungreased silpat, leaving space between the balls to allow the dough to almost double in size.
Bake for 20 minutes until golden brown. Centers should be dry. Turn the oven off, but do not remove from oven until set firm, poke with a skewer to release moisture/steam while cooling.
To Serve:
When the shells are cool, make a hole in the base and use a pastry bag to pipe the filling into the shells. Garnish with a dusting of icing sugar and cocoa powder.
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