Page 38 - A Literary Holiday Cookbook

5 Melt the butter and water together in a medium saucepan on low

heat. When the butter is fully melted, increase the heat to medium
and bring to a boil. Turn off the heat and pour in the flour mix all at

once. Stir together quickly with a silicone spatula. Turn heat back to

medium. Cook for 2 minutes, stirring constantly. Remove from heat
and transfer to a large mixing bowl. Beat in the eggs 1 tablespoon at

a time with a hand mixer on medium speed. Beat until smooth.

6 Fit a piping bag with a ½-inch round piping tip and fill the bag with

the pastry dough.

7 Pipe 13 (2-inch) mounds of dough at least 1½ inches apart on
each baking sheet (2-inch mounds can be achieved by orienting the

piping bag over the desired place on the baking sheet and applying
even pressure to the bag for 10 seconds). Dip a finger in water and

gently tap down the pointed peaks of the mounds.

8 Place the sheets in the oven. Bake for 20 minutes. Turn the heat

down to 350°F and switch the positions of the pans, also rotating

them. Bake for 20 minutes more. Turn off the heat and let the pastry
shells sit for 10 minutes in the oven. Remove to a wire rack to cool.

9 Fit a piping bag with a ¼-inch round piping tip. Stir chilled pastry

cream with a spoon and transfer to the piping bag. Cut a small “X”
with a sharp knife in the bottom of each profiterole and insert piping

tip through the “X.” Fill each profiterole with cream.

10 To make the icing, whisk together the powdered sugar and milk in

a small bowl until well combined. Spoon a small amount on top of

each profiterole.

11 Top with cranberries and mint leaves to create the appearance of

holly.

Serve at the Cratchit Christmas dinner!