Profiteroles with Raspberry Pastry Cream

• 16 oz. milk
• 4 oz. sugar
• 1.25 oz. corn starch
• 5.25 oz. egg yolks
• 1.5 tsp. Vanilla extract
• 6 oz. Round Barn Raspberry Dessert Wine

• 1 lb. water
• 1 lb. milk
• 8 oz. butter, cut into pieces
• 8 oz. shortening, cut into pieces
• 1/4 oz. salt
• 1/4 oz. sugar
• 1 1/2 lbs. bread flour
• 1 pint eggs

1. Combine 12 ounces of milk and 2 ounces of sugar in a sauce pan and bring to a boil over medium heat, stirring to dissolve sugar.
2. Meanwhile, combine cornstarch with remaining sugar, stirring with a whisk. Add remaining milk. Add egg yolks and Vanilla stirring with a whisk until smooth.
3. Temper egg mixture with a bit of the hot milk, stirring constantly. Add the mixture back to the hot milk. Stir until it comes to a boil.
Pour pastry cream into a bowl.
4. Add the Round Barn Raspberry Dessert Wine
5. Cover with plastic wrap and cool in an ice bath. Store covered in the refrigerator.

1. Combine liquid, butter, shortening, salt and sugar. Bring to rolling boil.
2. Add flour all at once stirring constantly until mixture forms a ball and pulls away from the sides of the pan.
3. Place into a mixing bowl on second speed for 2 minutes to cool slightly.
4. Slowly add eggs in three to four additions, mixing well between each addition to form a medium-stiff paste.
5. Fill pastry bag and pipe out as need for the size you want.
6. Bake at 380 to 400 degrees for 10 minutes until the structure has attained a little color, then reduce temperature to 250 degrees until moisture has evaporated. Approximately 30 minutes.