RASPBERRY, WHITE CHOCOLATE & PISTACHIO PROFITEROLES
Once you've mastered choux pastry using our step-by-step guide, this French patisserie-style dessert will be a breeze
Provided by Mary Cadogan
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/ gas 4. To make the choux pastry, sift the flour onto a large sheet of baking parchment. This will stop lumps of flour forming in the dough. Put the butter, milk, water, sugar and salt in a pan, and heat gently until the butter has completely melted. Only once the butter has melted, increase the heat and bring the liquid to the boil. When bubbling, remove quickly from the heat and tip in the flour all at once. Immediately beat with a wooden spoon until the mixture forms a dough that leaves the side of the pan clean. Return to a low heat, stirring, for 1 min. Remove from the heat. Cool for 3 mins. Gradually add the beaten egg to the dough, beating well between each addition, until the dough is smooth and glossy.
- Line a large flat baking sheet with baking parchment. Pipe or spoon about 24 balls of dough over the baking sheet, allowing space between each for rising. Bake for 20-25 mins 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 mins. Cool on a wire rack.
- If using frozen raspberries for the filling, defrost in the microwave on Low for 4-5 mins. Tip the raspberries, icing sugar and lemon juice into a food processor or mini blender and blitz until smooth. Press through a sieve into a bowl.
- Whip the cream until stiff, then fold in 4 tbsp of the raspberry sauce. Spoon the filling into a piping bag fitted with a nozzle a little smaller than the holes you made in the profiteroles. Or use a plastic food bag and snip off the tip of a corner. Poke into each hole in turn, and pipe in the filling until full. The profiteroles should be fully cool before you do this.
- Break up the chocolate into a small bowl, then either melt in the microwave on Low for 1½-2 mins, stirring halfway through, or over a pan of simmering water. Leave to cool briefly until slightly thickened.
- Carefully spoon the melted chocolate over each filled profiterole and sprinkle with pistachios. Leave to set. To serve, drizzle the remaining raspberry sauce over 6 serving plates and top each with 4 profiteroles, or simply serve the sauce in a bowl alongside for drizzling over.
Nutrition Facts : Calories 546 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
PROFITEROLES WITH RASPBERRIES
This dessert is on menus of many fancy restaurants, but this isn't a fancy dessert. It is a dessert that looks good enough, though, that you could fool a few people. Profiteroles are a lot like popovers, and you bake them the same way, at 425 degrees for about 20 or 25 minutes until they are nicely browned. They're light and crisp. Here they're served with ice cream and raspberry purée.
Provided by Mark Bittman
Categories dessert
Time 45m
Yield 12 to 15 profiteroles
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees; line a baking sheet with parchment paper. Put the butter in a saucepan with the salt and 3/4 cup water; bring it to a boil over medium-high heat and stir until the butter is melted. Reduce the heat to medium and add the flour; continue to cook, stirring constantly, until the mixture pulls away from side of pan and forms a ball, about 30 seconds. Remove from the heat and let cool for 3 to 4 minutes.
- Add the eggs to the slightly cooled flour mixture one at a time, beating well after each addition - the batter will come apart after each egg is added but will reunite as you stir. Transfer the batter to a resealable plastic bag or pastry bag and make a 1/2 -inch cut in one corner. Pipe mounds about 1 inch high and 1 to 2 inches in diameter onto the prepared baking sheet, leaving about an inch of space between.
- Bake until puffed and golden, 20 to 25 minutes. Remove the profiteroles from the oven and pierce the bottom of each profiterole once with a skewer, to keep them from getting soggy. Return to the oven; prop the oven door open with a wooden spoon and let the profiteroles crisp up for about 3 minutes. Cool on sheet on a rack.
- Meanwhile, put the raspberries in a food processor along with 1 to 2 tablespoons water. Purée the berries, adding a little more water through the feed tube if needed, to create a pourable drizzle. To serve, use a serrated knife to slice each profiterole in half around the equator, fill with a scoop of ice cream or sorbet, and drizzle with the raspberry purée.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 52 milligrams, Sugar 5 grams, TransFat 0 grams
CHOCOLATE-COGNAC PROFITEROLES WITH RASPBERRY SAUCE
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Combine 3/4 cup water, butter, sugar and salt in heavy medium saucepan. Bring to boil. Remove from heat. Add flour; stir vigorously with wood spoon until mixture is smooth. Stir over medium heat until mixture forms ball, about 3 minutes (mixture will be stiff). Stir 2 minutes longer to allow flour to cook thoroughly. Remove from heat. Make well in center; break 1 egg into well. Stir vigorously until egg is incorporated and mixture is smooth. Repeat with remaining eggs, adding 1 at a time.
- Transfer dough to pastry bag with 1/2-inch plain round tip. Pipe 1 1/4-inch-diameter, 1-inch-high mounds spaced 2 inches apart onto baking sheets. Bake profiteroles until puffed and golden, about 35 minutes. Cool on sheets. (Can be made 1 day ahead. Store airtight at room temperature.)
- Cut 12 profiteroles horizontally in half (reserve remainder for another use). Fill each bottom half with 1 heaping tablespoon chocolate cream. Cover with tops. (Can be made 3 hours ahead. Cover; chill.)
- Divide Raspberry Sauce among 4 plates. Top each with 3 profiteroles. Drizzle with Chocolate Sauce.
PROFITEROLES WITH RASPBERRIES
Steps:
- 1. Heat oven to 425 degrees; line a baking sheet with parchment paper. Put the butter in a saucepan with the salt and 3/4 cup water; bring it to a boil over medium-high heat and stir until the butter is melted. Reduce the heat to medium and add the flour; continue to cook, stirring constantly, until the mixture pulls away from side of pan and forms a ball, about 30 seconds. Remove from the heat and let cool for 3 to 4 minutes. 2. Add the eggs to the slightly cooled flour mixture one at a time, beating well after each addition - the batter will come apart after each egg is added but will reunite as you stir. Transfer the batter to a Ziploc or pastry bag and make a 1/2 -inch cut in one corner. Pipe mounds about 1 inch high and 1 to 2 inches in diameter onto the prepared baking sheet, leaving about an inch of space between. 3. Bake until puffed and golden, 20 to 25 minutes. Remove the profiteroles from the oven and pierce the bottom of each profiterole once with a skewer, to keep them from getting soggy. Return to the oven; prop the oven door open with a wooden spoon and let the profiteroles crisp up for about 3 minutes. Cool on sheet on a rack. 4. Meanwhile, put the raspberries in a food processor along with 1 to 2 tablespoons water. Purée the berries, adding a little more water through the feed tube if needed, to create a pourable drizzle. To serve, use a serrated knife to slice each profiterole in half around the equator, fill with a scoop of ice cream or sorbet, and drizzle with the raspberry purée.
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- In a medium saucepan over high heat, bring water, butter and salt to a rolling boil. Add flour in one go and beat vigorously with a wooden spoon.
- Reduce heat to low, and continue to stir the mixture until it forms a ball, is glossy, and pulls away from the sides. Cook for another 5-7 minutes until the flour smells nutty.
- Transfer dough to a large bowl and beat with a wooden spoon to break up and release some heat. Beat in eggs, one at a time, making sure each egg is fully absorbed before adding the next. The dough should end up being a just pourable consistency.
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- In a small saucepan, stir together the water and butter over low heat. Let the butter gently melt without bringing the water to a boil.
- Remove the water-butter mixture from heat, and add the flour, sugar and salt mixture all at once. Stir, stir stir. Put it back on the burner that's been turned off and stir until the dough starts to pull away from the sides of the pan. In other words, the dough will stick together in one big clump around the spoon and not the edges of the pan. It happens in about 1 minute.
- Scrape the dough into a mixing bowl, and beat on low speed with an electric mixture until the mixture is only warm to the touch (about 1-2 minutes). Add the egg and continue beating. Beat for a few minutes, until the dough falls off the beaters in sheets and is pale yellow.
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- To prepare the pastry, bring the water and butter to a boil. Add the flour and salt all at once and stir vigorously with a wooden spoon. Reduce heat and continue to stir until the mixture is a smooth paste and pulls away from the sides of the pan. Remove the pan from the heat and let cool slightly for approximately two minutes. Add the eggs one at a time to the mixture, stirring well to incorporate. The mixture should be smooth and stiff. Let cool to room temperature.
- Preheat the oven to 400°F. Place the mixture in a piping bag with a medium-sized tip. Pipe 18 small balls of mixture, about 1 inch in diameter, onto a butter baking tray. Leave at least 2 inches of space in between each ball for expansion during baking. Place the tray in the oven at 400°F for 10 minutes, then reduce the temperature to 350°F and continue to bake for 10 to 12 minutes. The profiteroles should be golden brown, dry and firm to the touch Remove from the oven and allow to cool on a rack.
- To prepare the pastry cream, bring the milk and vanilla bean just to the boiling point. Meanwhile, mix the sugar, flour, and egg yolks together to form a smooth paste. Remove the vanilla bean from the milk and slowly mix the milk into the paste mixture. Return to the stove over a double boiler; do no boil. Scrap the sees from the vanilla bean and add to the mixture. Continue cooking until it has thickened enough to heavily coat the back of a spoon. Remove from heat and continue to stir until cooled to room temperature.
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- For the choux pastry, place the water and butter in a saucepan over medium heat until butter is melted. Using a wooden spoon, beat in the flour, salt and sugar until well combined. Cook over a low heat, beating continuously with a wooden spoon until the flour is cooked out and the mixture begins to come away from the side of the saucepan. Transfer to a mixer and beat until cool, about 10 minutes. Add the eggs one at a time, making sure they are well combined into the mix. Transfer to a piping bag and pipe mixture into rounds the size of a 20 cent piece onto a lined baking tray. Bake until golden and crispy, about 18-20 minutes.
- For the crème patissiere, heat the milk and half of the sugar to a simmering point. In a mixing bowl, whisk together the remaining sugar, egg yolks and flour. Gradually whisk the hot milk into the yolk mix and transfer mix back into a pan. Gently cook over a low heat until thickened. Stir through raspberry puree and vanilla and refrigerate until chilled.
- For the ganache, heat the cream to simmering point and pour over white chocolate. Stir until the chocolate has melted. Set aside to cool.
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