adapted from La Fuji Mama
yields four dozen mini profiteroles
1 cup water
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
Preheat the oven to 400 F.
In a small bowl, whisk together the flour and salt. Bring the water to a boil in a medium-size saucepan over medium-high heat. Add the butter. When the butter has melted, add the flour mixture all at once and stir vigorously. Cook and stir until the mixture forms a ball that doesn’t separate. Remove from the heat and cool slightly (about 1 minute). Add the eggs, one at a time, beating after each one until the dough is smooth.
Drop heaping tablespoons of dough about 2-inches apart onto a lined baking sheet. Or transfer the batter to a pastry bag with a round tip and pipe circles about 2-inches in diameter and about 1-inch apart onto lined baking sheets. Bake the puffs for about 30 minutes until they are golden brown and puffy. If the puffs are medium-size, bake for about 25 minutes, and if the puffs are mini-size, bake for about 20 minutes. Remove the cream puffs from the oven and cool on a cooling rack.
2 cups blackberries
1 teaspoon finely grated orange zest
2 tablespoons orange juice
1/4 cup sugar
16 ounces mascarpone, at room temperature
1/2 cup confectioners' sugar
Place blackberries, orange zest, orange juice, and sugar in a saucepan over low heat. Mash blackberries as they cook down. Leave on low for 15 minutes.
Strain blackberry mixture through a fine mesh sieve. Let cool.
With an electric mixer on low speed, combine mascarpone, confectioners' sugar, and the blackberry mixture until combined.
Melt 8 ounces of chocolate on a double broiler. Grind 1/4 cup shelled pistachios into a fine powder.
Pipe blackberry mascarpone into the profiteroles. Dip tops of profiteroles in melted chocolate and immediately sprinkle with pistachios. Let chocolate cool and harden. Can be stored in an air tight container in the refrigerator for up to 3 days.