Raspberry, white chocolate & pistachio profiteroles

Raspberry, white chocolate & pistachio profiteroles

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(14 ratings)

Prep: 30 mins Cook: 30 mins

More effort

Serves 6
Once you've mastered choux pastry using our step-by-step guide, this French patisserie-style dessert will be a breeze

Nutrition and extra info

Nutrition: per serving

  • kcal546
  • fat40g
  • saturates22g
  • carbs38g
  • sugars26g
  • fibre3g
  • protein10g
  • salt0.5g
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    For the choux pastry

    • 100g plain flour
    • 50g butter, chopped into small cubes



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 4 tbsp each milk and water



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 1 tsp caster sugar
    • pinch salt
    • 3 large eggs, lightly beaten

    For the filling and topping

    • 200g fresh or frozen raspberry



      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    • 3 tbsp icing sugar
    • 2 tbsp lemon juice
    • 200ml double cream
    • 150g white chocolate
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    • 50g shelled pistachio, fairly finely chopped


    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.

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    Comments, questions and tips

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    25th May, 2019
    So wish I had read the comments before starting this. I've made choux many times with no problems, but not for a couple of years so went for a highly rated recipe. Disappointed to find that most of the high ratings are for flavour (admittedly they are great) rather than for the choux recipe. Far too many eggs. In a rush and working with a 10 year old, we added them all the first time. We got blinis rather than profiteroles! Second time round, we used 2 eggs. Mixture still very runny leading to flatish but just about usable profiteroles. Will be using a different recipe next time.
    17th Aug, 2018
    I’ve made this twice now. First time with 3 eggs and I knew it was a bit dry and it didn’t puff as much as I’d like. Tonight I used 4 and it came out perfectly. You need enough egg to make the mixture wet enough to drop off the wooden spoon when lifted. I think if you forget the number of eggs or sizes of eggs in the recipe and just go by texture you can’t go wrong. Yum.
    ewe2lambs's picture
    3rd Jan, 2018
    excellent recipe - made this for a birthday - took me ages, but oh boy was it awesome.
    6th Nov, 2016
    Agree with other comments - just destroyed the pastry by adding all 3 large eggs, far too runny and not a good enough cook to recover it - should have listened to everybody else!
    26th Aug, 2016
    I made this when it was in the magazine as my first attempt at choux pastry and profiteroles and it worked perfectly. I made it again recently and had profiterpancakes! The only difference was that I used large rather than medium eggs, three large eggs does seem to be too much. Redid it straight away and used more like 2.5 large eggs and it worked really well. Using the picture in the step by step guide to check the consistency was really helpful. The filling and toppings make this an amazing treat once you get the pastry right
    30th Mar, 2016
    Not a great recipe !
    veritypinkney's picture
    7th Oct, 2014
    I just had a go at these and they went almost perfectly! I did the choux pastry as described, and had no trouble unlike others here. Definitely do give the mix a few minutes to cool before adding the eggs to avoid a scrambled mess - this requires some furious stirring! I did weigh out my eggs though as I only had small ones so ended up using nearly four (I used approximately 170g lightly beaten eggs - as large eggs are around 56-62g each). My only issue is that I needed far more filling than stated and used 300ml of cream which still wasn't quite enough. I also ended up with 30 profiteroles and 6 éclairs as I wasn't sure how big to pipe them. They are scrummy! Would do these again.
    24th Dec, 2013
    very disappointed! The choax pastry did not work at all. I ended making another batch with a Gordon recipe and they were a triumph first time! I did use this filling though which was lovely
    25th Oct, 2013
    Really good recipe! A different twist on the regular profiterole
    6th Oct, 2013
    First time I've tried profiteroles and they turned out very well. I used medium sized eggs and it resulted in a good consistency for piping.


    12th Mar, 2015
    Im making these for a dinner party this weekend, as part as a trio of desserts. So I'll have a few left, I know these can be frozen but can I freeze them with the cream inside also.?
    10th Feb, 2015
    oooh Im dying to make these, but I'd like to know if I can make them in advance, say a day or two days, and leave them in the fridge with the filling and the topped white chocolate? Regular cream and choc profiteroles Ive made and they've kept fine in the fridge, but not sure about the white choc? If it hardens, will it soften again if I leave them out on the worktop for an hour or so before serving?
    goodfoodteam's picture
    11th Feb, 2015
    Hi freshcream, thanks for getting in touch and so glad to hear you want to make these profiterols. We haven't tested storing these so cannot guarantee success but we would suggest that for best results these should be served immediately so that the pastry doesn't go soggy. However, if you don't mind them slightly softer leaving them in the fridge overnight shouldn't be too much of a problem. You can take them out of the fridge to come up to room temperature before serving or you could try adding the white chocolate just before serving.Alternatively you can make the choux buns a couple of days ahead and store them in an airtight container (unfilled) until you want to use them. Before filling the buns you can pop them in a low oven to crisp them up a little and then prepare the rest of the recipe from step 3 onwards. Let us know how you get on. 
    25th Oct, 2013
    I would say to improve the appearance of the actual profiterole itself, once piped onto the baking sheet, it will usually have a little point at the top where it's been piped...so using a dab of warm water, pat it down gently with the back of a spoon or your finger to give it a rounded shape and prevent it burning at the top :)
    13th Aug, 2013
    I'm sorry that some of you have had problems with my profiteroles recipes. I made them again today and they worked well. Some of you found the mixture runny. This may be because the flour was not cooked properly,too much liquid added, or more likely that the eggs were added when the mixture was too cool. It is essential to cool the mixture just enough to stop the eggs scrambling but not so much that the eggs won't cook into the dough to thicken it. I hope these tips are of help and you have more success next time.
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