Raspberry Cream & Pistachio Profiteroles - Choux Pastry Made Easy
Raspberry Cream & Pistachio Profiteroles - Choux Pastry Made Easy
Profiteroles, whether you love them or hate them, they do have an incredibly bad reputation for being difficult to make, and they shouldn’t.
Choux pastry is one of the easiest pastries to make, very versatile and uses just a few ingredients, so I’d say that their reputation is more daunting than difficult.
Once you’ve made choux pastry the first time, you’ll realise how very easy it is and you’ll be throwing them together every chance you can get.
The one good thing about everyone thinking that profiteroles are difficult to make, is that when you do make them, they will always impress.
Once you’ve choux pastry in your wheelhouse, you’ll need to keep that to yourself, because believe me you will be asked to make them for every occasion, especially now that the world is opening up again.
Look at it this way, once you’ve mastered choux pastry and you can make them sweet or savoury, you’ll be asked to make them for every occasion, every BBQ, christening, birthday and wedding you’re ever asked to.
So, give this recipe a go if you dare?
Enjoy your sweet life.
Raspberry Cream & Pistachio Profiteroles - Choux Pastry Made EasyWhat You Need
Butter and liquid
Profiteroles
100g Plain Flour
50g Butter – Chopped into small pieces
4 tbsp Milk – See Tip Box
4 tbsp Water
1 tsp Castor Sugar
3 Large Eggs-Crack the eggs into a small bowl and mix together to loosen up
Pinch of salt
Filling & Topping
Ready for the oven
200g Fresh or Frozen Raspberries Defrosted – See Tip Box
3 tbsp Icing Sugar
2 tbsp Lime Juice
200ml Double Cream – See Tip Box
250g Chocolate of choice - Chopped Small – See Tip Box
100g Pistachios- Shelled & Finely Chopped
How It’s Done
Profiteroles
Heat the oven to 200c
Prepare a couple of baking sheets by lining them with non-stick baking parchment
Place the butter, milk, water, sugar and salt into a saucepan.
Heat the mixture gently until the butter has melted.
Once the butter has melted, increase the heat and bring the liquid to the boil.
When the liquid is bubbling, remove it from the heat and dump in all of the flour at once and immediately mix until the mixture comes together and away from the sides of the pan.
Return the pot to a low heat and cook for 1 minute.
Remove from the heat and let the mix cool for 3 minutes.
In three batches, gradually add the beaten eggs. Beat together really well after each addition making sure that all the eggs are beaten in before the next addition.
You should be left with a smooth, glossy mixture.
Spoon or pipe ball of the mixture onto the prepared baking sheet – See Tip Box
Allow space for expansion during cooking – See Tip Box
Bake the puffs for 20-25mins until they are a dark golden brown
Once bakes, remove from the oven and immediately poke a hole in the bottom of each profiterole – See Tip Box
Place the puffs onto a cooling rack to cool completely.
Cooled and ready for filing with the amazing cream
Filling & Topping
Place the berries and icing sugar into a microwave bowl and heat on low, in the microwave for 3-4 mins
Push the berries though a fine sieve separating the juice from the berries – See Tip Box
Let the juice cool completely before using it.
Place the chocolate pieces into a microwavable bowl and melt in the microwave using 30 second bursts and set aside to cool a little – See Tip Box
Whip the cream until there are thick peaks.
Add 4 tablespoons of the cold juice and keep whipping until it’s all incorporated and the cream is once again thick enough to pipe.
Fill a piping bag with the cream mixture. – See Tip Box
Place the tip of the piping bag into the hole and fill the puff up with the cream mixture until very full
Once all of the puffs are filled, dip the tops of each of them into the warm melted chocolate and then into the chopped pistachio nuts.
Let the chocolate set.
Enjoy
Filled to bursting
Tip Box
Raspberries – This recipe works really well with any type of berries and incredibly well using frozen berries. I use frozen all of the time which means I can use berries that are out of season.
Milk – If you prefer to use plant-based milk, use that.
Cream – If you want to keep the calories down, use the long lasting doble cream that whips.
Piping – 1) If you have access to a piping bag, use that to pipe apricot sized mounds. No piping bag, np problem, put the mixture in a sandwich bag and snip off the corner or just spoon onto the prepared baking sheet.
2) The puffs will expand in the oven so make sure the puffs are placed a couple of thumb lengths apart.
Chocolate – 1) I used dark chocolate for the top of these tasty treats, but you can use whichever chocolate you prefer. White chocolate works really well with the raspberry cream.
2) When using the microwave to melt the chocolate, don’t do it all at once. Use shorts bursts so the chocolate doesn’t burn.
Poke Hole- Poking a hole in the bottom of each puff allows the steam to leave and stops them getting soggy.
Leftover Berries – Keep the leftover berries and use them to make a very quick jam by adding more icing sugar and microwaving on 30 second bursts until thick and juicy.
Piping cream- If you don’t have a piping bag, fill a sandwich bag with the cream and snip the corner off to pipe.
