Raspberry and strawberry profiteroles - recipe

Raspberry and strawberry profiteroles

  • Prepare

  • Serves

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For the choux pastry

For the sauce

For the filling

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  1. 1

    Preheat the oven to 200°C (180°C, gas mark 6). Lightly grease a large baking sheet.

  2. 2

    Pour the water into a saucepan, add the butter then heat gently until the butter has just melted. Bring to the boil then take off the heat and sift in the flour. Mix together then put the pan back on the heat and cook, stirring, until the mixture makes a smooth ball. Leave to cool for 15 minutes.

    For this step you'll need:

    • 50g Butter (unsalted)
    • 150ml Water
    • 65g Plain white flour
  3. 3

    Beat the eggs with the vanilla then gradually beat into the cooled choux pastry in the pan, or transfer to a food processor if you’d rather. Beat until really smooth then spoon into a large piping bag fitted with a 1.5cm (3/4 inch) plain piping tube. Pipe about 20 balls on to the greased baking sheet, leaving space between them.

    For this step you'll need:

    • 2 Egg(s) (free range) medium
    • ½tsp Vanilla extract
  4. 4

    Bake for 15-18 minutes until well risen and golden. Make a slit in the side of each choux puff to let the steam escape then put back into the turned off oven for 3- 5 minutes until crisp then take out and leave to cool.

  5. 5

    To make the sauce, add the chocolate, milk and sugar to a small saucepan and heat gently, stirring occasionally until the chocolate has melted and the sauce is smooth. Stir in the vanilla. Sprinkle surface with a little caster sugar if not serving immediately so that a skin doesn’t form.

    For this step you'll need:

    • 150g Dark chocolate
    • 150ml Milk (semi-skimmed)
    • 2 tbsp Icing sugar
    • ½tsp Vanilla extract
  6. 6

    Whip the cream until it forms soft swirls then fold in the yogurt, vanilla and sugar. Crumble in the raspberries and briefly fold together.

    For this step you'll need:

    • 150ml Double cream
    • 100ml Greek yoghurt
    • ½tsp Vanilla extract
    • 2 tbsp Icing sugar
    • 150g Raspberries
  7. 7

    Slit the choux puffs almost in half, arrange the sliced strawberries over the base of each one then top with a spoonful of raspberry cream. Press the lids back in place then arrange on serving plates. Dust lightly with sifted icing sugar and serve drizzled with warm chocolate sauce.

    For this step you'll need:

    • 225g Strawberries hulled, sliced
  8. 8

    The cooked choux puffs can be made the day before and kept in an airtight tin then fill and serve with sauce when you need them.  For kids or adults who don’t like dark chocolate then use half dark and half milk chocolate for a lighter tasting sauce or why not drizzle with an easy berry sauce made by pureeing 225g (8oz) strawberries and 150g (5oz) raspberries pureed together then press through a sieve before serving.

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