Blueberry And White Chocolate Ganache On A Profiterole Food

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BLUEBERRY AND WHITE CHOCOLATE GANACHE ON A PROFITEROLE



Blueberry and White Chocolate Ganache on a Profiterole image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 15

1 cup blueberries
1/4 cup sugar
1/3 cup heavy cream
4 ounces white chocolate
2 1/4 cups blueberries
1/3 cup sugar
3 large eggs
1 cup light cream
1 cup heavy cream
1 teaspoon vanilla extract
1 cup flour
1/ 2 cup water
1/ 2 cup whole milk
8 Tablespoon unsalted butter
4 large eggs

Steps:

  • Ganache: Cook the blueberries and sugar over medium heat until juice is syrup like consistency. Strain the blueberries through a fine mesh strainer (chinois). You don't want to have the skins of the berries in the ganache, just the juices. Reserve this liquid.
  • Bring the heavy cream to a simmer in a small saucepan. Add the white chocolate and stir frequently or whisk until smooth. This can also be done over a double broiler to risk the chance of scalding the cream and chocolate. Add 2 to 3 tablespoons of the blueberry liquid. A pourable ganache should be held around 90 degrees F. The ganache can be held in refrigeration for 4 days or frozen for 3 months.
  • Ice Cream: Puree blueberries in a food processor until the berries are somewhat chunky, similar to a salsa consistency. Whisk the sugar and eggs in a medium mixing bowl until they are thickened and pale yellow. Bring the creams to a simmer in a saucepan (170-degrees F). Slowly whisk the cream mixture into the egg and sugar mixture. Pour entire mixture back into saucepan and bring and cook over low heat, stirring constantly until the custard thickens. If the heat gets too high or boils, the eggs will scramble. Pour the custard through a strainer into a clean bowl. Place in a freezer until cool, then stir in blueberries and vanilla extract. Transfer to an ice cream machine and follow manufacturer's directions or return to freezer and stir occasionally until custard sets.
  • Profiteroles: Bring water, milk, and butter to a boil, then add flour all at once, stirring vigorously with a large spoon until mixture groups together. Reduce heat while continuing to stir for one more minute to cook out any excess moisture. Beat the eggs in one at a time with a mixer at low speed or with a spoon. Make sure the paste is smooth before the next egg is added. When all eggs are incorporated, the dough should be smooth and shiny.
  • Preheat oven to 400 degrees F.
  • Place paste in a large pastry bag and pipe on to a large ungreased cookie sheet in 12 round mounds around 2 to 2 1/ 2-inch in diameter and 1-inch high. Place in 400-degrees for 15 minutes then reduce heat to 350-degrees for roughly 25 to 30 minutes. Profiteroles should be golden brown. Remove from oven and place profiteroles on a rack to cool.
  • Cut profiteroles in half. Scoop blueberry ice cream into bottom half of profiteroles and place top half on ice cream. Drizzle with ganache. Top with a dollop of fresh whipped cream and a few fresh blueberries.

COCOA BROWNIES WITH BLUEBERRY GANACHE



Cocoa Brownies With Blueberry Ganache image

Sinful and scrumptious! The blueberry ganache is what makes these dark chocolate brownies shine! Spend the extra money to purchase the best quality chocolate chips, it is worth every penny!

Provided by Sassy in da South

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup unsalted butter
3/4 cup best-quality semi-sweet chocolate chips (think Ghiradelli's)
1 cup sugar
1/2 cup hershey's dark cocoa
8 ounces mascarpone cheese, softened
6 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon fine salt
1 (12 ounce) bag best-quality semi-sweet chocolate chips
2 cups frozen blueberries
1/2 cup sugar
1/2 cup heavy cream
4 tablespoons unsalted butter

Steps:

  • Preheat the oven to 325 degrees. Butter an 9 x 13-inch square pan and set aside.
  • In a small saucepan, melt the butter and bring it to just below a boil.
  • Place the chocolate chips in a large bowl.
  • Pour in the hot butter and let stand for 30 seconds.
  • Stir until completely melted.
  • Sift in the sugar and cocoa powder.
  • Beat in the mascarpone, eggs, and vanilla, mixing until smooth.
  • Gently fold the flour and salt into the batter.
  • Pour the batter into the prepared baking pan and spread evenly.
  • Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Cool for 10 to 15 minutes.
  • To prepare the Ganache: Place the chocolate chips in a large mixing bowl and set aside.
  • Place the blueberries and sugar in a small saucepan over medium heat.
  • Cook and stir until mixture becomes sauce like and bubbly.
  • Pour into a sieve or strainer that is placed over a bowl to catch blueberry liquid. Discard remaining blueberries.
  • Pour blueberry liquid over chocolate chips.
  • Bring the cream and butter to just below boiling point in a small saucepan over medium heat.
  • Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
  • Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
  • The ganache should be used for spreading while warm.

Nutrition Facts : Calories 607.7, Fat 37.5, SaturatedFat 22.1, Cholesterol 170.2, Sodium 143.2, Carbohydrate 68.4, Fiber 4.1, Sugar 54, Protein 7.1

BLUEBERRY WHITE CHOCOLATE SCONES



Blueberry White Chocolate Scones image

Everyone asks for this recipe. The white chocolate adds a surprise sweetness to these blueberry scones. I have also substituted cranberries for the blueberries on occasion and they are great as well. Depending on your oven, you may want to broil for the last minute to ensure that the tops are golden brown.

Provided by Just Call Me Martha

Categories     Scones

Time 15m

Yield 9 scones, 9 serving(s)

Number Of Ingredients 10

2 1/4 cups flour, sifted
2 tablespoons baking powder
1 teaspoon sea salt
1/4 cup sugar
1/4 cup chilled unsalted butter, cut into small pieces
1/2 cup white chocolate chips
1 cup blueberries
3/4 cup buttermilk, plus
2 tablespoons buttermilk
2 tablespoons white sugar

Steps:

  • Combine flour, baking powder, salt and sugar.
  • Cut butter into small pieces on floured surface.
  • Add to dry mixture and mix with pastry cutter until crumbly.
  • Add white chocolate and blueberries and toss with flour mixture.
  • Add buttermilk and mix until ingredients hold together.
  • Place dough mixture on floured surface and pat into a 9 X 9 square.
  • Cut into thirds.
  • Cut each third into three triangles and place on cookie sheet.
  • Lightly dust each scone with white sugar.
  • Bake at 375 for 10 minutes.

WHITE CHOCOLATE BLUEBERRY CHEESECAKE



White Chocolate Blueberry Cheesecake image

Make and share this White Chocolate Blueberry Cheesecake recipe from Food.com.

Provided by Allyson Gilmore

Categories     Cheesecake

Time 1h35m

Yield 1 9 in cake

Number Of Ingredients 15

2 cups frozen blueberries
3 tablespoons water
1/4 cup sugar
2 teaspoons lemon juice
1 1/2 cups sour cream
1/4 cup powdered sugar
1 1/2 ounces white chocolate, grated
30 vanilla wafers, crushed
6 tablespoons unsalted butter
24 ounces cream cheese, room temperature
3/4 cup sugar
3 large eggs
1/3 cup Baileys Irish Cream
1 teaspoon vanilla extract
1 ounce imported white chocolate

Steps:

  • -preheat oven to 325.
  • -mix crushed wafers and butter together and press firmly to the bottom of a 9in springform pan (sides and bottom) and let chill for 20 minutes.
  • -beat together until smooth cream cheese and sugar in a large bowl.
  • -in separate bowl, mix eggs, Baileys and vanilla extract just until blended.
  • -beat egg mixture into cream cheese mixture.
  • -finely chop the white chocolate and add to cream cheese mixture.
  • -pour filling onto crust. Make sure the sides are higher than the center of the cheesecake, so the compote topping won't spill out when you remove the springform side.
  • -For the compote - mix half of the blueberries, water, sugar and lemon juice in a saucepan and cook over medium heat for 10 minutes. Add the other half of the bluberries and cook for another 8 minutes.
  • -Pour compote on top of the cheesecake.
  • -bake for 50 minutes.
  • -For the topping - mix sour cream and powdered sugar together and drizzle over top.
  • -Add grated chocolate.
  • -let chill for at least 3 hours.

Nutrition Facts : Calories 6726.4, Fat 464.9, SaturatedFat 273.6, Cholesterol 1775.9, Sodium 3113.2, Carbohydrate 553.5, Fiber 13.8, Sugar 382, Protein 98

BLUEBERRY WHITE CHOCOLATE MUFFINS



Blueberry White Chocolate Muffins image

This is a great quick bread that I found online sometime ago and is requested often by my family. I have made this as muffins, mini loaves, in a bundt cake pan, etc and it is a very forgiving recipe. I've not used other berries, but I'm sure it would taste great.

Provided by nonnie4sj

Categories     Quick Breads

Time 40m

Yield 18 muffins

Number Of Ingredients 15

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter or 1/4 cup margarine, melted
1/2 teaspoon grated lemon, rind of
1 (12 ounce) package NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 tablespoons butter or 3 tablespoons margarine

Steps:

  • Preheat oven to 375º F.
  • Paper line 18 muffin cups.
  • Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
  • Stir in milk, egg, butter and lemon peel.
  • Stir in 1 ½ cups morsels and blueberries.
  • Spoon into prepared muffin cups, filling almost full.
  • Sprinkle with Streusel Topping (directions below).
  • Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
  • Cool in pans for 5 minutes; remove to wire racks to cool slightly.
  • Place remaining morsels in small, heavy-duty plastic bag.
  • Microwave on MEDIUM-HIGH power for 30 seconds; knead.
  • Microwave at additional 10- to 20-second intervals, kneading until smooth.
  • Cut tiny corner from bag; squeeze to drizzle over muffins.
  • Serve warm.
  • For Streusel topping:.
  • Combine 1/3 cup granulated sugar, ¼ cup all-purpose flour and ¼ teaspoon ground cinnamon in small bowl.
  • Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
  • If making in a loaf pan, grease and sugar (yes, sugar) the loaf pan and start checking for doneness at about 35 minutes.

RASPBERRY, WHITE CHOCOLATE & PISTACHIO PROFITEROLES



Raspberry, white chocolate & pistachio profiteroles image

Once you've mastered choux pastry using our step-by-step guide, this French patisserie-style dessert will be a breeze

Provided by Mary Cadogan

Categories     Dessert

Time 1h

Number Of Ingredients 12

100g plain flour
50g butter , chopped into small cubes
4 tbsp each milk and water
1 tsp caster sugar
pinch salt
3 large eggs , lightly beaten
200g fresh or frozen raspberry
3 tbsp icing sugar
2 tbsp lemon juice
200ml double cream
150g white chocolate
50g shelled pistachio , fairly finely chopped

Steps:

  • Heat oven to 180C/160C fan/ gas 4. To make the choux pastry, sift the flour onto a large sheet of baking parchment. This will stop lumps of flour forming in the dough. Put the butter, milk, water, sugar and salt in a pan, and heat gently until the butter has completely melted. Only once the butter has melted, increase the heat and bring the liquid to the boil. When bubbling, remove quickly from the heat and tip in the flour all at once. Immediately beat with a wooden spoon until the mixture forms a dough that leaves the side of the pan clean. Return to a low heat, stirring, for 1 min. Remove from the heat. Cool for 3 mins. Gradually add the beaten egg to the dough, beating well between each addition, until the dough is smooth and glossy.
  • Line a large flat baking sheet with baking parchment. Pipe or spoon about 24 balls of dough over the baking sheet, allowing space between each for rising. Bake for 20-25 mins until the profiteroles are puffed and golden. Remove the profiteroles from the oven and quickly poke a hole in the bottom of each to let out the steam, then return to the oven for 5 mins. Cool on a wire rack.
  • If using frozen raspberries for the filling, defrost in the microwave on Low for 4-5 mins. Tip the raspberries, icing sugar and lemon juice into a food processor or mini blender and blitz until smooth. Press through a sieve into a bowl.
  • Whip the cream until stiff, then fold in 4 tbsp of the raspberry sauce. Spoon the filling into a piping bag fitted with a nozzle a little smaller than the holes you made in the profiteroles. Or use a plastic food bag and snip off the tip of a corner. Poke into each hole in turn, and pipe in the filling until full. The profiteroles should be fully cool before you do this.
  • Break up the chocolate into a small bowl, then either melt in the microwave on Low for 1½-2 mins, stirring halfway through, or over a pan of simmering water. Leave to cool briefly until slightly thickened.
  • Carefully spoon the melted chocolate over each filled profiterole and sprinkle with pistachios. Leave to set. To serve, drizzle the remaining raspberry sauce over 6 serving plates and top each with 4 profiteroles, or simply serve the sauce in a bowl alongside for drizzling over.

Nutrition Facts : Calories 546 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

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From wikifoodhub.com


WHITE CHOCOLATE BLUEBERRY TRUFFLES | A NO BAKE BLUEBERRY ...
Instructions. In a small sauce pan simmer heavy cream. Remove from heat, add softened butter and stir until butter is completely melted and combined with heavy cream. Add powdered dried blueberries and stir to combine. Set aside. Over a double boiler melt chopped white chocolate, stirring casually until smooth and completely melted.
From omgchocolatedesserts.com


BLUEBERRY AND WHITE CHOCOLATE “NAPOLEONS” - BLUEBERRY.ORG
Remove 1 ⁄ 3 cup pudding to a small bowl. Cover and refrigerate. Into the remaining pudding, fold 1 cup of the blueberries. Cut the pound cake into 12 thin slices. Toast the slices until golden and place one cake slice on 6 serving plates. Spoon the blueberry-pudding mixture onto the pound cake slices, dividing evenly.
From blueberry.org


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