Raspberry And Strawberry Profiteroles…
Twist on a classic favourite.
Everyone loves profiteroles but why not try adding a little summery fruity freshness with sliced strawberries and crumbled raspberry cream then drizzle with warm chocolate sauce or a fresh berry sauce – see Cook’s Tip.
Preparation time: 35 minutes
Cooking time: 15-18 minutes
- 150ml (¼ pint) water
- 50g (2oz) butter
- 65g (2½ oz) plain flour
- 2 medium eggs
- ½ tsp vanilla essence
- 150g (5oz) dark chocolate, broken into pieces
- 150ml (¼ pint) semi skimmed milk
- 2 tbsp icing sugar ½ tsp vanilla essence
- 150ml (¼ pint) double cream
- 100g (4oz) 0% fat plain Greek yogurt
- ½ tsp vanilla essence
- 2 tbsp icing sugar, plus a little extra to decorate
- 150g (5oz) raspberries
- 225g (8oz) strawberries, hulled, sliced
- Preheat the oven to 200oC (400oF), Gas Mark 6.
- Lightly grease a large baking sheet.
- Pour the water into a saucepan, add the butter then heat gently until the butter has just melted.
- Bring to the boil then take off the heat and sift in the flour.
- Mix together then put the pan back on the heat and cook, stirring, until the mixture makes a smooth ball.
- Leave to cool for 15 minutes.
- Beat the eggs with the vanilla then gradually beat into the cooled choux pastry in the pan, or transfer to a food processor if you’d rather.
- Beat until really smooth then spoon into a large piping bag fitted with a 1.5cm (3/4 inch) plain piping tube.
- Pipe about 20 balls on to the greased baking sheet, leaving space between them.
- Bake for 15-18 minutes until well risen and golden.
- Make a slit in the side of each choux puff to let the steam escape then put back into the turned off oven for 3- 5 minutes until crisp then take out and leave to cool.
- To make the sauce, add the chocolate, milk and sugar to a small saucepan and heat gently, stirring occasionally until the chocolate has melted and the sauce is smooth.
- Stir in the vanilla.
- Sprinkle surface with a little caster sugar if not serving immediately so that a skin doesn’t form.
- Whip the cream until it forms soft swirls then fold in the yogurt, vanilla and sugar.
- Crumble in the raspberries and briefly fold together.
- Slit the choux puffs almost in half, arrange the sliced strawberries over the base of each one then top with a spoonful of raspberry cream.
- Press the lids back in place then arrange on serving plates.
- Dust lightly with sifted icing sugar and serve drizzled with warm chocolate sauce.
- The cooked choux puffs can be made the day before and kept in an airtight tin then fill and serve with sauce when you need them.
- For kids or adults who don’t like dark chocolate then use half dark and half milk chocolate for a lighter tasting sauce or why not drizzle with an easy berry sauce made by pureeing 225g (8oz) strawberries and 150g (5oz) raspberries pureed together then press through a sieve before serving
About this post -Recipe and photo credit by Seasonal Berries