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Grapefruit mousse:
• Grapefruit juice 5 tbsp
• Sugar 1/2 cup
• Egg yolks 3
• Grapefruit zest 1/2 grapefruit
• Heavy cream 1 cup
Whip cream to medium peaks. Boil juice with half of sugar. Combine the rest of sugar with the egg yolks. Temper the juice mixture with the yolks. Bring entire mixture to a boil. Take off heat and whisk until it reaches the ribbon stage (very pale and frothy) and room temperature. Fold in the whipped. Pipe cream into profiteroles
Profiteroles:
• Whole milk 5.5 oz
• Water 5.5 oz
• Salt 1 tsp
• Sugar 1.5 tsp
• Butter 5 oz
• Ap flour 6 oz
• Eggs 4
Boil water, milk, salt, sugar, butter. Add flour and mix until a film appears on the bottom of the pot. Transfer mix to a stand mixer. Add eggs in one at a time. Mix until combined and room temperature. Place in pastry bag with round tip and pipe small balls about 1 inch in diameter. Bake at 350 for about 20 minutes or until golden brown and puffed.
Allow to cool.
Cinnamon caramel sauce:
• Butter 1 stick
• Brown sugar 1 cup
• Grapefruit juice 1/2 cup
• Cinnamon 1 tsp
Melt butter, add brown sugar and cinnamon. Add grapefruit juice.
Cook until smooth.
Assembly:
Cut each profiteroles in half giving you a top and a bottom. Pipe the mousse into each profiterole bottom just until filled. Top the profiteroles with its other half and serve on a plate with the cinnamon caramel sauce.
