Profiteroles With Raspberries Recipes

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RASPBERRY, WHITE CHOCOLATE & PISTACHIO PROFITEROLES



Raspberry, white chocolate & pistachio profiteroles image

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

100g plain flour
50g butter , chopped into small cubes
4 tbsp each milk and water
1 tsp caster sugar
pinch salt
3 large eggs , lightly beaten
200g fresh or frozen raspberry
3 tbsp icing sugar
2 tbsp lemon juice
200ml double cream
150g white chocolate
50g shelled pistachio , fairly finely chopped

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



Profiteroles With Raspberries image

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

6 tablespoons unsalted butter, cut into pieces
1/8 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
1 pint raspberries
1 pint ice cream or sorbet

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



Chocolate-Cognac Profiteroles with Raspberry Sauce image

Yield Makes 4 servings

Number Of Ingredients 9

3/4 cup water
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon sugar
1/8 teaspoon salt
3/4 cup all purpose flour
4 large eggs
Chocolate-Cognac Cream
Raspberry Sauce
Chocolate Sauce

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



PROFITEROLES WITH RASPBERRIES image

Categories     Dessert

Yield 12-15 servings

Number Of Ingredients 6

6 tablespoons unsalted butter, cut into pieces
1/8 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
1 pint raspberries
1 pint ice cream or sorbet.

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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2019-09-01 Whip cream and fold in vanilla and cooled raspberry sauce. Cut each profiterole in half, fill with raspberry cream, replace top and drizzle with or dip in …
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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.
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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. Recipe From cooking.nytimes.com. Provided by Mark Bittman. Categories dessert. Time 45m. Yield 12 to 15 profiteroles
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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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