Raspberry, white chocolate & pistachio profiteroles
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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

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Try

TOP TIPS

Use a medium-sized pan, and chop the butter into small pieces to make melting quicker and reduce evaporation of the milk and water.

Let the dough cool before adding the eggs - if it is too hot, they could scramble.

Don't be tempted to open the oven for the first 20 mins, as this could cause the profiteroles to collapse.

The cooked profiteroles can be stored, unfilled, in a cake tin for up to 4 days, or freeze them for up to a month.

PER SERVING

546 kcalories, protein 10g, carbohydrate 38g, fat 40 g, saturated fat 22g, fibre 3g, sugar 26g, salt 0.5 g

Recipe from Good Food magazine, September 2012.

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Latest comments and suggestions

  • Binder photo emma_l_smith

    17 September 2012

    emma_l_smith rated and commented on this recipe

    5 stars

    Absolutely lovely, these were a hit all round. I doubled up to serve 8 (very greedy) guests!

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  • Binder photo Rosemarie

    22 September 2012

    Rosemarie commented on this recipe

    Sorry Good Food, I know I should comment on the recipe. I do think it's a really good site and this recipe looks great, even "brilliant". However I find "the squid's" comments on recipes really amusing, if not always very useful! Keep cooking "squid", you will get the hang of it. In the meantime continue to give us your comments and keep us amused.

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  • Binder photo MdC BC

    23 September 2012

    MdC BC rated and commented on this recipe

    4 stars

    The recipe was very easy to follow, but definitely took me more than an hour from beginning to end. I guess my profiteroles were giant ones because I only got 15 of them... :) anyway, I will try them smaller next time and I will replace the white chocolate for a dark one. Thanks for the recipe

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  • Binder photo philly

    25 September 2012

    philly commented on this recipe

    Although easy to follow A very runny mixture wasn't easy to pipe. i made 2 lots & they both turned out flat not risen & nearly burnt. Previous attempts at this was my old sainsburys cook books. no problems then!! I think too much liquid & only use 2 eggs is what i will be going back to in the future.

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  • Binder photo Stormers Girl

    23 November 2012

    Stormers Girl commented on this recipe

    I used my own choux pastry recipe as this one was far too runny and the profiteroles came out flat the first time, stick to the recipes you know work! The combination of flavours is spot on and totally yummy. Choc profiteroles are my everyday standby by this is a much more grown up version. Small ones are best then you can shove the whole thing in your mouth in one go!! Salty nuts, raspberries and cream , heaven in a bun. Have made hundreds already, thank you .

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  • Binder photo MissJosephine

    08 January 2013

    MissJosephine rated and commented on this recipe

    5 stars

    Tried this for a challenge for Christmas Day, it really wasn't that difficult! The end result was very impressive, visually too. I made a tower by layering the profiteroles (they stuck easily with the slightly cooled chocolate) and finishing off with some edible gold glitter!

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  • Binder photo nel

    21 January 2013

    nel rated and commented on this recipe

    5 stars

    I made these with a friend, and they were very easy! We used a mixture of blackberries and blackcurrants as we didn't have any raspberries, and they were delicious! Would recommend to anyone!

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  • Binder photo carrie1973

    18 May 2013

    carrie1973 commented on this recipe

    Noted in the comments that mixture was too runny so didn't add all the egg mixture. Have just piped it and mixture seems to be losing shape. Not too hopeful for outcome. Have made profiteroles before and they were fine. Will go back to that recipe I think and use the filling and topping from this recipe.

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

Ingredients

FOR THE CHOUX PASTRY

  • 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

FOR THE FILLING AND TOPPING

  • 200g fresh or frozen raspberries
  • 3 tbsp icing sugar
  • 2 tbsp lemon juice
  • 200ml double cream
  • 150g white chocolate
  • 50g shelled pistachios , fairly finely chopped
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PER SERVING

546 kcalories, protein 10g, carbohydrate 38g, fat 40 g, saturated fat 22g, fibre 3g, sugar 26g, salt 0.5 g

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