Jasmine + Ganache Profiteroles

Profiteroles are absolutely delectable...dipped in a rich ganache, they are a perfect treat when entertaining or a sweet indulgence with your afternoon tea. If you happen to be feeling a bit adventurous, you can cut each profiterole in half and layer with homemade nutmeg whipped cream...Jasmine + Ganache ProfiterolesMakes about 20Ingredients:Pastry:1/2 cup organic whole milk1/2 cup water7 tablespoons organic unsalted butter3 teaspoons lavender sugar or organic cane sugar1 teaspoon rose salt or kosher salt1 1/2 cups organic all-purpose flour, sifted1 teaspoon dried organic jasmine flowers (find in the bulk section of your local natural food store or use an organic jasmine flower tea...simply cut the tea bag open and use the dried flowers)3 large organic eggsGanache:1 cup dark chocolate, chopped1/4 cup heavy creamDirections:Place milk, water, butter, sugar, salt, and jasmine in a medium saucepan over low-medium heat. Stir. As soon as the mixture begins to bubble, add the flour and mix constantly until well combined. Transfer to the bowl of a stand mixer fit with a paddle attachment. Mix on medium for 1-2 minutes until smooth. Slowly add two eggs, scraping the side of the bowl when needed...mix for an additional 2-3 minutes until the mixture is smooth. Meanwhile, mix the remaining egg with a splash of heavy cream to use as an egg wash. Set aside. Line a baking sheet with parchment paper. Preheat oven to 420 degrees Fahrenheit. Fit a pastry bag with a half-inch round tip. Place batter in pastry bag using a rubber spatula. Pipe medium-sized balls with about an inch between each. Depending on the size of your baking sheet, you may need to make two separate batches or use an additional baking sheet. Lightly brush egg wash atop each ball. Bake for 15 minutes. Then, turn off oven and keep in for an additional 10-15 minutes or until golden brown. Do not open the oven for the entirety of the baking process. When done, remove from oven and poke each profiterole at the bottom with a chopstick or skewer. Allow to cool.For the ganache, place a heat-proof bowl atop a pot filled with about 2 inches of water, creating a double boiler. Heat stove top over medium heat. Place chocolate in the pot and stir. Once chocolate begins to melt, add heavy cream. Stir until well combined and glossy.Once the ganache has cooled slightly, simply dip each profiterole top in the chocolate. Allow the ganache to set until serving.Recipe + Photos by Cassie Winslow