Blushing Strawberry Gin Profiterole Trifle

Back

Blushing Strawberry Gin Profiterole Trifle 

A modern twist on the classic trifle, this showstopper dessert features custard-filled profiteroles, a decadently delicious sauce made with gin and seasonal summer strawberries.
Serves 10 

For the profiteroles 

  • ½ cup water 
  • ¼ cup The Good Grocer Collection Full Cream Milk 
  • ¼ tsp Maldon Sea Salt Flakes 
  • ½ tsp Billington’s Golden Caster Sugar  
  • 80 g Lurpak Butter Unsalted, chopped 
  • ¾ cup Millers Foods Plain Flour, sifted 
  • 3 large The Good Grocer Collection Free Range Eggs, lightly beaten 
  • 1 litre thick vanilla custard 

    For the Blushing Strawberry Sauce 

    • 750 g fresh strawberries, hulled and halved 
    • ¼ cup water 
    • ¾ cup caster sugar 
    • 2 tsp cornflour 
    • 2 tsp lemon juice 
    • ¼ cup Roku Japanese Craft Gin

    To assemble 

    • 800ml pouring cream 
    • ¼ cup Billington’s Golden Icing Sugar, sifted 
    • 500 g fresh strawberries, hulled and thickly sliced 
    • 100 g Pariya Persian Fairy Floss Rose 

                  Method

                  To make the profiteroles 

                  1. Preheat oven to 180C, line 2 baking trays with baking paper. 
                  2. Place water, milk, salt, sugar and butter in a saucepan over medium heat. Cook, stirring until the butter has melted and the mixture boils. Reduce heat to low, add flour and beat vigorously with wooden spoon until the mixture is smooth and comes away from the side of the pan. 
                  3. Put mixture in the bowl of an electric mixer and beat on medium speed for 1 minute or until slightly cooled. Add eggs, one at a time, beating well between each addition until the mix is silky smooth. 
                  4. Transfer mixture to a piping bag fitted with a 1cm round nozzle. Pipe rounds of approximately 2 centimetres onto baking trays and cook for 15-20 minutes or until they are golden and puffed. Turn the oven off, leaving the profiteroles in for a further 5 minutes. Remove from oven and set aside to cool completely. 

                  To make the Blushing Strawberry Sauce 

                  1. While profiteroles cool, make the Blushing Strawberry Sauce. Add 750 g strawberries to a saucepan with the water and sugar. Bring to the boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to medium-low and simmer for 5 minutes, stirring while the strawberries soften. Mix cornflour and lemon juice together in a small dish and add to strawberries along with the gin. Continue to stir and cook for a couple of minutes until the sauce is thick and glossy. Remove from the heat and set aside to cool completely.  

                  To fill profiteroles 

                  1. Use a paring knife to make a small hole in the bottom of each cooled profiterole. Place custard in a piping bag with a 0.5cm nozzle. Fill profiteroles with custard and set aside. 

                  To assemble 

                  1. Whip cream and icing sugar together to stiff peak stage. Spoon a layer of cream into the bottom of a large 4 litre trifle dish. Add a layer of profiteroles and top with 3 tablespoons of the Blushing Strawberry Sauce and some halved strawberries. Repeat layering until you reach the top, finishing with a layer of cream and profiteroles on top. When ready to serve, place fairy floss on top of profiteroles.  

                    Featured in The Good Grocer Summer & Christmas Magazine 2024