Sunday Scoff | Raspberry profiteroles
Rock Recipe: Raspberry Cream Profiteroles
This is the finale in our three-course dinner menu for two for Valentine’s Day.
Our menu has included shrimp cakes as an appetizer and a pork main course with Madeira sauce.
Barry Parsons of Rock Recipes says the pastry profiterole shells get filled with a raspberry-infused whipped cream, and come with a choice of chocolate and raspberry dipping sauces.
Raspberry Cream Profiteroles
Makes about 18
For the cream puff pastry, combine and add to a saucepan:
1 cup water
½ cup butter
Bring to a boil. Reduce to medium heat and add, all at once:
1 cup all purpose flour
¼ tsp salt
Cook this mixture stirring constantly for an additional three minutes. Allow this mixture to cool slightly for about 10 minutes before adding, one at a time:
4 extra large eggs
Beat well after adding each egg until batter is smooth. Cover and chill thoroughly in the refrigerator.
Preheat oven to 400 degrees F.
Drop by rounded tablespoonfuls (or pipe small mounds using a piping bag) onto a parchment paper-lined baking sheet.
Bake at 400 degrees F for 15 minutes, then reduce the heat to 375 degrees F and bake for an additional 15-20 minutes until the puffs are golden brown and don't collapse when removed from the oven.
These should be uniformly golden all over, with no pale sides and they should sound hollow when tapped. Cool completely on a wire rack.
Raspberry Cream Filling
Beat to firm peaks:
2 cups whipping cream
3 rounded tbsp icing sugar (powdered sugar)
1 tsp vanilla extract
Gently fold in:
3 to 4 tbsp raspberry puree
Place the raspberry whipped cream in a piping bag with a star tip or large round tip. Push the tip into the cream puff shell and fill the entire inside of the shell with the cream. If you don't have a piping bag, split the cream puff shells in half with a serrated knife, and spoon the filling into the top and bottom halves and then put them back together.
Serve with a dusting of powdered sugar, raspberry coulis and white or dark chocolate ganache.
Raspberry coulis: 1/2 cup raspberry purée + 2 tbsp sugar. Stir until sugar is dissolved.
White or dark chocolate ganache: melt together ½ cup chopped chocolate and 3 tbsp whipping cream.