Friday, 28 March 2014

Raspberry profiteroles

Light and airy choux pastry filled with delicious raspberry filling. So pretty and so easy to make!  It is best to make the filling the day before, as it takes a little time- or you can simply replace it with whipping cream, but trust me- its worth trying!


For choux pastry:
  • 1 cup plain flour
  • 1 cup water
  • 4 eggs
  • 1tsp icing sugar
  • 125g unsalted butter
For the filling:

  • 200g raspberries
  • squeeze of lemon juice
  • 400ml milk
  • 5 egg yolks
  • 110g caster sugar
  • 3tbsp corn flour
  • 2tbsp plain flour
  • 1tsp vanilla paste or pod
  • 2tbsp black raspberry liqueur (optional)
  • 110g cream cheese

  • icing sugar

To make the choux pastry place water and butter in a saucepan and bring to the boil, then quickly add flour and icing sugar and beat until smooth and well combined. 

When the mixture is thick, smooth and easily comes off the sides of the saucepan, take off the heat and transfer into a bowl.  Set aside to cool for 10-15 minutes.

When the mixture has cooled add the eggs and beat together until well combined.  Transfer the mixture into a piping bag and pipe (well apart) on a lined baking sheet.  The pastry will almost double in size so don't make the buns too big.

Flatten the top lightly with a wet finger, then bake in a pre-heated oven at 200C for 25 minutes, until golden brown. 

Place the profiteroles up-side-down and make a small hole on the bottom of each one, then place back in the oven (in the up-side-down position) for about 5 minutes, so they can dry out inside.

Take the profiteroles out and leave to cool completely.

To make the filling prepare raspberry creme patisserie first, to do that place raspberries and lemon juice in a saucepan and cook until the fruit is very soft.  Pass the mixture through a sieve to get rid of the seeds and set the fruit puree aside. 

Beat egg yolks with sugar, plain and corn flour and set aside. 

Bring the milk and vanilla to a simmer, then add egg yolk mixture and fruit puree.  Stir constantly and continue to cook until your creme patisserie is smooth and thick.  If you are using raspberry liqueur stir it in after you have taken the mixture off the heat.

Pour into a bowl and cover with cling film (the foil should be touching the top of the custard), leave to cool.

When the mixture is completely cooled mix with cream cheese.

Pipe the filling into the profiteroles, through the little hole on the bottom, that you made earlier.  Sprinkle with icing sugar.


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