Raspberry Cream Profiteroles

How to make Profiteroles
Profiteroles are made of Choux Pastry that is very different from all other pastries - it is just water and flour enriched with butter and lightened with eggs.     When baked the pastry "puffs" and turn into a firm pastry hollow inside.

When the choux pastry is shaped like little fingers they are called "eclairs" when are shaped like a small bun they are called Profiteroles.      Although nowadays you almost always will find them sweet I remember in the 70's early 80's that the savory ones filled with patê or cheese were very popular and considered pretty fancy.

To make the Choux Pastry first you will heat the water with the butter, in low heat being careful to not let the water boil before the butter melts, once the butter is completely melted, bring the water and melted butter to boil over high heat and working fast pour all the flour into it.   Remove from the heat and stir until a smooth ball of dough form then let it cool down a bit and add slowly the beaten eggs with a wood spoon, as you life depend on it :-)  You will end up with a smooth and glossy mixture, form enough to hold the shape and soft enough to be piped.

Some points:
  • Don't let the water boil before the butter melts otherwise the liquid will reduce and will not be enough to make the profiteroles
  • Beat the dough only when you add the eggs, before just "stir with love" otherwise some of the fat may separate from the dough and making it oily. 
  • If the dough does not form a ball and is too soft, bring it back to the heat and cook it over low heat for a couple of minutes. 
  • Let to fill the profiteroles/eclairs at the last minute, specially if using very wet fillings.
  • If the pastry (still without the filling!) goes a bit soft, just put them some minutes in the oven to dry out again and they will be fine.
For me, Profiteroles were the first "fancy" thing I learned to make in the kitchen :-)  I think I was about 12 and I still have the recipe hand written with my Kid's calligraphy in my first recipe notebook.   This is the same recipe I am now, about 30 years afterwards, sharing with you.

As the pastry does not have sugar or salt, it can be used with anything your imagination conjure up. Traditional sweet fillings are cream, jam,  creme patissiere and my childhood favorite and the reason why Profiteroles were the first fancy thing I was interested in learning: chocolate creme patissiere (that will be subject for another post).

 
When I received the sample of the Raspberry Chocolate Truffle powder with the suggestion it could be used with cream I immediately though they would be great stuff to use with my Profiteroles!

The Raspberries Chocolate Truffle powder is an Your Inspiration at Home product (I have been testing some of them) - If you love Raspberries you will love it and I can really recommend it.   It does not have a strong chocolate flavor but the taste of the natural Raspberries powder is very pungent.      I have also increased the amount recommended of the product to some extra flavor - the result was a very fresh dessert and a nice twist to the traditional cream one. 

To know more about the Raspberries Chocolate Truffle Powder check the Inspiration at Home Site, my consultant is April Kopf and you can contact her by her email:  [email protected]   She will be happy to help you.  

Now tell me, what was the first "fancy thing" you learned in the kitchen? :-)


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Raspberries Profiteroles
Yields: about 20 Profiteroles Cost:$$ | Difficulty:  Medium | Time: 1h30min
Author: Rachel Elich

Ingredients
For the Profiteroles
  • 1 1/4 Cups water
    How to make Profiteroles
  • 75g (2.64 oz) Butter
  • 1 Cup Flour sifted
  • 3 eggs lightly beaten
For the Cream
  • 300ml Cream
  • 2 Tablespoons chocolate raspberry truffle - chocolate powder
  • 3 Teaspoons cocoa powder
  • 2 Cups Frozen raspberries broken in small pieces
  • 2 Tablespoons Sugar or to taste
  • 2 Teaspoon gelatine
  • 2 Teaspoons boiling water,
For Icing
  • 200 g (7oz) Chocolate Melting Buttons
Instructions
For the Cream
  1. In a small bowl dissolve the gelatine into the boiling water and set it aside
  2. In a large bowl whisk the cream until it starts to thicken up
  3. Add the cocoa powder, the truffle chocolate powder and the dissolved gelatine
  4. Whisk until you have a thick chantilly-texture cream
  5. Stir in the raspberries
  6. Leave it in the fridge, covered, for about one hour to set while you make the Profiteroles,
For the Profiteroles
  1. Put the water and the butter into a small sauce pan over low heat without letting the water boil until the butter is melted
  2. When the butter is melted change it to high heat and bring it to boil
  3. Pour all the flour at once into the boiling water pan.   Remove it from heat.
  4. Stir the mixture until you have a smooth ball of dough
  5. Slowly add the eggs beating without stopping with a wood spoon until you have a smooth glossy dough, firm enough to hold shape but soft enough to pipe
  6. Pre-heat the oven to 220C (390F)
  7. Line a baking tray with baking paper
  8. Put the mixture in a piping bag with a large round tip and pipe balls with about 4cm diameter, leaving about 3 cm between each Profiterole.
  9. Bake it for 10 min, reduce the heat to 180C  (350F) and bake it for about 20-25 minutes
  10. With the Knife make a small whole or split each one of the profiteroles while they are still hot to release the steam and put them in a cooling rack to be filled when completely cool,
For Icing and Assembling
  1. In a small bowl melt the chocolate in the microwave or under a double boiler
  2. Spoon the filling into a piping bag with a large round tip
  3. Fill the Profiteroles through the whole you made with the knife 
  4. Dip the top of each Profiteroles in the chocolate and leave it to set in a tray lined with baking paper (you can put in the fridge for about 5 min to speed up).

Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

2 comments:

  1. Replies
    1. Thank you for reading The Untamed Cook Dina :-) They were indeed pretty yummy. x Rachel

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