Raspberry and White Chocolate Profiteroles
I used to make profiteroles a lot when I was younger so thought now was a good time to make them again!
Instead of the normal chocolate and plain cream I used to do; this time, the crisp, choux pastry balls are filled with a sweet but slightly tangy Raspberry whipped cream, drizzled with sweet white chocolate and finally sprinkled with freeze dried raspberry pieces!
For the choux balls:
- 100g plain flour
- 50g butter
- 4tbsp milk
- 4tbsp water
- 1tsp caster sugar
- 3 large eggs
For the filling and topping:
- 200g raspberries
- 3tbsp icing sugar
- 2tbsp lemon juice
- 200ml double cream
- 100g white chocolate
- 20g freeze dried raspberries
- baking trays
- piping bags
- piping bag nozzle
- Preheat the oven to 180C/fan 160C/Gas Mark 4 and line any trays you are using with baking paper. Sift your flour onto some baking paper and set to the side for later.
- Put the butter, milk, water and sugar into a saucepan and slowly heat until the butter is completely melted. Once the butter has melted, bring this mixture to the boil. Once it's boiling, remove from the heat and instantly add the flour. Immediately beat this with a wooden spoon until the mixture forms a dough that leaves the side of the pan clean.
- Remove from the heat and allow to cool for 10 minutes.
- After 10 minutes, add in the eggs one at a time, mixing thoroughly between each one. The dough should be smooth and glossy.
- Pour the mixture into a piping bag and then cut a 1.5cm hole in the bottom of the bag. Use a ruler to mark this and then cut. Pipe approximately 24 blobs of the mixture between the prepared trays and then using a finger dipped in water, smooth down any bits of the dough that are pointing up.
- Bake in the preheated oven for 20-25 minutes until the profiteroles are puffed and golden.
- Remove the profiteroles from the oven and quickly poke a hole in the bottom of each to let out the steam, then return to the oven for 5 minutes.
- To make the filling, blend together the raspberries, icing sugar and lemon juice. Press this mixture through a sieve into a bowl to remove the raspberry seeds.
- Whip the double cream until stiff and then fold in 4tbsp of the raspberry sauce. Spoon this filling into a piping bag fitted with a nozzle slightly smaller than the holes in the bottom of the rolls. Pipe in the filling until full.
- Melt the white chocolate until runny, drizzle a little over each profiterole and then sprinkle with a little freeze dried raspberry.
- Make a cuppa, kick your legs up and enjoy this little moment of joy!
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