Bolete pastry chef Amy Palmer says that the inspiration for many of her desserts, including the PB&J profiteroles, comes from classic flavor combinations. “I enjoy taking tried-and-true flavor pairings and seeing how I can play around with them a bit,” she says, “plating them in a fun, yet approachable way.”
The dish pictured here is comprised of choux pastry stuffed with peanut butter ice cream and concord grape sorbet, with peanut butter pastry cream, concord grape jelly and buttered breadcrumbs accompanying the choux on the plate. “The special thing about eating this dessert is the playfulness and getting to feel like a kid again,” says Palmer.
Palmer recommends pairing the dish with Bolete's Blood Meridian. “It's a play on a Negroni with blood orange juice, Pasubio Vino Amaro, Contratto Aperitif and Byrrh Quinquina.”
The restaurant's PB&J profiteroles are available this month, but they're not the only ones to look out for. “Profiteroles are a great blank canvas and I offer many variations throughout the year,” says Palmer, “with strawberry cheesecake in the summertime and sweet potato casserole in autumn being some of my favorites.”
1740 Seidersville Rd., Bethlehem 610.868.6505 | boleterestaurant.com
Published as "Eat This" in the February 2023 edition of Lehigh Valley Style magazine.
