France x India

Thandai profiteroles

Holi's favourite drink got piped into choux and wore a white chocolate hat.

90 minTime

9 gProtein each

mildSpice

2hPlan ahead. Soak for 2 hours first; the 90 minutes come after.

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

495kcalsame

9 gproteinsame

1 gfibresame

90minutessame

Per serving, worked out from the ingredient table.

Almonds15 almonds

Melon seeds (melon seeds, peeled)1 tbsp

Fennel seeds1 tsp

Poppy seeds (white poppy seeds)1 tsp

Milk3 tbsp

Black pepper6 peppercorns

Cardamom¼ tsp

Saffrona pinch

Water½ cup

Butter4 tbsp

Salta pinch

Sugar3 tbsp, divided

Maida (all-purpose flour, plain flour)½ cup plus 2 tbsp

Egg3, beaten

Fresh cream (thickened cream, heavy cream)1¼ cups, cold

Rose water1 tsp

White chocolate100 g

Pistachios2 tbsp, chopped

6 steps

1Soak the almonds, melon seeds, fennel and poppy seeds in the milk for 2 hours. Grind with the pepper, cardamom and saffron to a fine paste.
2Boil the water, butter, salt and 5 g sugar on medium heat. Add the maida, stir 2 minutes until a film forms on the pan. Cool 5 minutes.
3Beat in the eggs in 4 parts, beating until glossy after each. Pipe 18 mounds of 4 cm on a lined tray.
4Bake in the oven at 200°C for 15 minutes, then 180°C for 15 minutes. Do not open the door. Pierce each base and cool.
5Whip the cream with 40 g sugar, the thandai paste and rose water to firm peaks.
6Pipe the cream into each puff through the base. Dip the tops in melted white chocolate and sprinkle pistachios.

Serve it like this

Stack the puffs in a small pyramid on a round plate. Drizzle a thin saffron syrup over and dust with rose petals and pistachio.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.