Profiteroles with white chocolate and raspberries

Profiteroles with white chocolate and raspberries

From
Tea and Cake
Makes
30

Ingredients

Quantity Ingredient
300g raspberries

Choux pastry

Quantity Ingredient
125ml water
125ml milk
pinch salt
100g butter
150g plain flour
5 eggs

Filling

Quantity Ingredient
2 egg yolks
55g caster sugar
1 teaspoon plain flour
500ml milk
1/2 teaspoon vanilla extract
100g white chocolate, chopped

White chocolate sauce

Quantity Ingredient
90g white chocolate, chopped
1 tablespoon butter
2 tablespoons brandy
80ml cream

Method

  1. To make the pastry, place the water, milk, salt and butter in a saucepan and bring to the boil. Tip in the flour, stir and return to a low heat. Cook for 2–3 minutes, stirring constantly, until the mixture begins to come away from the side of the saucepan.
  2. Tip the contents into a food processor. Start the processor, allowing the mixture to cool slightly. Break the eggs into a jug and beat lightly. Slowly add the egg mix to the pastry mixture, ensuring that the eggs are well incorporated each time before adding more. Continue adding the eggs until the pastry is of a dropping consistency – not too runny. You may not need to add all the eggs; it tends to vary a bit from batch to batch.
  3. Preheat oven to 200°C.
  4. Spoon teaspoonfuls of choux pastry onto lined baking trays. Place the trays in the oven at the same time. It is important not to open the door during the first 10 minutes of cooking, as cold draughts will make the pastry sink.
  5. Cook for 10 minutes, then reduce oven temperature to 180°C. Cook for another 10 minutes, then try one. They should be quite brown and relatively dry inside. Resist the urge to take them out too soon, because you will not fit enough cream into them if they are doughy inside. When ready, set aside to cool.
  6. Beat the egg yolks and caster sugar together until pale, then stir in flour until smooth. Bring the milk and vanilla to the boil. Whisk the hot milk into the egg yolk mixture and return to a clean saucepan over a low heat. Stir constantly as the custard comes to the boil and thickens. Remove from heat. Add chopped chocolate and stir until it dissolves.
  7. When cold, spoon the custard into a piping bag, if you have one, then poke the piping nozzle into the choux pastry base and squeeze to fill each one. If not using a piping bag, slit the profiteroles with a knife and fill with custard. Refrigerate until ready to serve.
  8. Make the sauce by placing all the ingredients in a heatproof bowl. Set the bowl over a saucepan of simmering water and cook for 5–6 minutes. Stir often until everything has melted together smoothly.
  9. To serve, either arrange 3–4 profiteroles on each plate or the entire batch on a large platter. Warm the chocolate sauce, then drizzle it over the profiteroles. Scatter raspberries over and serve.
Tags:
Tea and Cake
sweets
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