Blue Wing Profiteroles from the Tallman Hotel
When Lynne and Bernie Butcher first purchased the abandoned Tallman Hotel in 2003, they uncovered a hidden treasure: old-growth redwood wainscoting buried beneath layers of paint and wallpaper. Their meticulous restoration brought the hotel back to life, and that salvaged wood now lends its warmth to the walls of the Blue Wing Saloon. This legacy of thoughtful hospitality now continues under the stewardship of new owners Amar and Rajvi Alapati, whose Serenite Hotels collection is dedicated to preserving unique, historic properties like the Tallman.
Just two and a half hours from San Francisco, the restored 1890s hotel marks the beginning of Lake County’s quiet wine country sprawl. Inside, 17 rooms masterfully blend Eastlake furnishings with modern comforts. The lower garden rooms open onto private patios, each graced with its own Japanese Ofuro soaking tub, while a secluded pool soaks in the afternoon sun. Mornings begin with the aroma of fresh-baked scones, served in the dining room or delivered to your private veranda. Beneath it all, geothermal systems provide heating and cooling, giving this Victorian landmark a surprisingly light environmental footprint.
Steps from the hotel, the Blue Wing Saloon has become a destination in its own right. Built where the original once stood, the dining room features tables crafted from a century-old walnut tree harvested on-site. While the setting evokes California’s frontier past, the menu offers a sophisticated counterpoint, drawing diners from throughout the region.
Among the Blue Wing’s desserts, the profiteroles are an unexpected delight—a classic French pastry served where miners once knocked back whiskey. Puffed in the oven until crisp and hollow, these airy pastry shells are filled with a rich vanilla custard. A drizzle of chocolate sauce, spiked with strong coffee and a whisper of honey, elevates the familiar combination into something truly memorable.
These profiteroles are perfect for elegant entertaining without last-minute stress. The choux pastry comes together quickly, each component can be made ahead, and assembly takes just minutes.
Blue Wing Profiteroles
Courtesy of Tallman Hotel
Makes 10 cream puffs
Ingredients
For the cream puffs:
- 1/2 cup whole milk
- 1/2 cup flour
- 2 tablespoons unsalted butter
- 2 large eggs
- Pinch of salt
For the custard filling:
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large eggs
- 4 tablespoons melted butter
- 1/4 teaspoon vanilla extract
For the chocolate sauce:
- 6 ounces chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon honey
- 1 tablespoon espresso or strong coffee
Directions
Cream puffs:
Pre-heat the oven to 425 degrees Fahrenheit.
Heat the milk, butter, and salt over medium heat until simmering.
Mix in the flour with a wooden spoon until it forms a dough (approximately 3 minutes).
Place the hot mixture in a food processor or stand mixer and add the eggs one at a time until incorporated.
Put the mixture into a pastry bag and pipe in mounds 2 inches wide and 1 inch high onto a greased baking sheet.
Bake for about 18 minutes, until golden brown.
Custard filling:
Mix all the dry ingredients in a sauce pan.
Whisk in the milk, eggs, butter, and vanilla.
Cook over medium heat until thickened, stirring constantly to avoid burning.
Place in a container and allow to cool.
Chocolate sauce:
Heat the cream in a saucepan on medium heat.
Add the chocolate chips and stir until melted.
Stir in the honey and espresso
Serve warm.
Assembling the profiteroles:
Cut the cream puffs in half horizontally.
Fill with custard and replace the top half.
Place two or three profiteroles on a dessert plate.
Top with the chocolate sauce.
Garnish with powdered sugar and a mint sprig.
