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Raspberry, white chocolate & pistachio profiteroles

Raspberry, white chocolate & pistachio profiteroles

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
HighlightNutrientUnit
kcal546
fat40g
saturates22g
carbs38g
sugars26g
fibre3g
protein10g
low insalt0.5g
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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 raspberry
  • 3 tbsp icing sugar
  • 2 tbsp lemon juice
  • 200ml double cream
  • 150g white chocolate
  • 50g shelled pistachio , fairly finely chopped

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, August 2012

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A star rating of 4.3 out of 5.14 ratings
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