We don't talk about dessert around here very often. That is partly because desserts often disappoint. So when a dessert we love, like the giant profiterole at Petit Robert Bistro (South End) arrives at our table with a different look from the last time we wrote about it, we hold our breath as our spoons descend and hope for the best.
The good news is that it is only the shape that has changed.
The pastry is still crisp and light, the ice cream is still rich and full-flavored, and the chocolate sauce is still swoon-worthy.
It is still a dessert that is worth a walk to the South End and all the other steps it will take to neutralize the calorie count.
It is also a dessert to keep in mind when you go to another restaurant where the dessert list does disappoint. At Petit Robert, they have graciously served us a profiterole at the bar, upon request.
I'm sure a few long-time readers are surprised to see a recipe for baked goods here because I'm not a baker, I'm a cook. But this dessert is so simple and quick that it should be part of every cook's repertoire.
I had posted the recipe on social media when it popped up on my daily reading list. (As you know from this previous Friday Link post, Leite’s Culinaria is one of my favorite sites.)
A friend saw it and delivered a big bag of her own freshly cut rhubarb with a note saying, "I was totally inspired by your rhubarb post this week …"
Just imagine walking into a summer potluck with a tray of these beauties made with whatever fruit is in season.
My Version with a Major Shortcut
I used Trader Joe's frozen pie crust instead of making my own. Thanks to this excellent, flaky crust and the ease of making crostata, I do make these pastries from time to time.
My work to make this dessert consisted of cleaning and cutting the rhubarb, grating the ginger, and tossing those with the other ingredients.
I also used less sugar as suggested by one of the recipe testers. And, because I thought it would add depth and round out the sharp notes of the rhubarb and ginger, I used half light brown sugar and half raw sugar.
A Few Tips:
The frozen dough takes time to thaw. I moved it from the freezer to the refrigerator overnight and it still had to sit on the counter for an hour before it was ready to use without cracking and breaking.
Once thawed, I left the pie crust between its layers of plastic and used my hands to reseal a few cracks. That meant no rolling pin or floury counter to clean.
You can use the bottom piece of the plastic to help flip the pastry onto your prepared baking sheet. Pile on the filling then flip up the sides in your most casual manner.
I'm sure a few long-time readers are surprised to see a recipe for baked goods here because I'm not a baker, I'm a cook. But this dessert is so simple and quick that it should be part of every cook's repertoire.
I had posted the recipe on social media when it popped up on my daily reading list. (As you know from this previous Friday Link post, Leite’s Culinaria is one of my favorite sites.)
A friend saw it and delivered a big bag of her own freshly cut rhubarb with a note saying, "I was totally inspired by your rhubarb post this week …"
Just imagine walking into a summer potluck with a tray of these beauties made with whatever fruit is in season.
My Version with a Major Shortcut
I used Trader Joe's frozen pie crust instead of making my own. Thanks to this excellent, flaky crust and the ease of making crostata, I do make these pastries from time to time.
My work to make this dessert consisted of cleaning and cutting the rhubarb, grating the ginger, and tossing those with the other ingredients.
I also used less sugar as suggested by one of the recipe testers. And, because I thought it would add depth and round out the sharp notes of the rhubarb and ginger, I used half light brown sugar and half raw sugar.
A Few Tips:
The frozen dough takes time to thaw. I moved it from the freezer to the refrigerator overnight and it still had to sit on the counter for an hour before it was ready to use without cracking and breaking.
Once thawed, I left the pie crust between its layers of plastic and used my hands to reseal a few cracks. That meant no rolling pin or floury counter to clean.
You can use the bottom piece of the plastic to help flip the pastry onto your prepared baking sheet. Pile on the filling then flip up the sides in your most casual manner.
Entertaining this weekend? How about a "build-it-yourself strawberry shortcake table" for dessert? We've done this for years, and our guests love it!
It's easy on the host and fun for the guests. Here's the step-by-step on how we do it.
Reserve the most perfect berries for dipping in chocolate and eating out-of-hand. Put a shaker of sugar near the plain berries for those who would like to sprinkle a bit on their choices
Slice and sugar the rest and allow them to form a natural sauce overnight in the refrigerator.
Collect a variety of bases– dessert cups, short cake, biscuits, ladyfingers, cookies, and angel food cake are a few I've used for this.
Since it's July 4th, add a big dish of blueberries for red, white, and blue creations.
Add a fondue pot of dipping chocolate, and you'll have guests swooning.
Arrange a selection of toppings. I've set out whipped cream, yogurt, ice cream, creme fraiche, and fudge sauce.
For something tall on the table, add wine buckets filled with bottles of sparkling wine that guests can pour over a few berries in a champagne glass.
Set up a tray of "special enhancements" (rums, liqueurs, and dessert wines) to drizzle on the cakes or sip with the shortcake. Most popular around here was limoncello.
Add big napkins to protect clothes; spoons, dishes, or wine glasses to hold your guest's creations; and let everyone have fun with the fruit.
and support this site!