Raspberry Profiteroles

17 Sep

September 17th, 2015

When I posted a picture of these pre-baked profiteroles on my Instagram feed, I got a few questions asking what exactly are profiteroles? Many people know them as cream puffs, a French choux pastry, slightly crispy on the outside with a hollow inside typically filled with some type of cream, custard, or ice cream. The more well-known counterpart are eclairs, which uses the same choux dough, but are piped in an oblong shape.

Instead of filling these profiteroles with whipped cream, custard or ice cream, I used leftover raspberry mousse that I had when I made these raspberry mousse cups. Since choux dough isn’t really sweet, I finished them off with a bit of sweetness by coating them with a raspberry glaze.

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Profiteroles
6 oz butter
¾ C milk
¾ C water
½ tsp sugar
pinch of salt
1 ½ C AP flour
5 eggs

Y= 62 1.5-inch profiteroles

Directions

  1. In a bowl, mix together sugar, salt, flour. Set aside.
  2. Crack eggs in a bowl. Set aside.
  3. In a saucepan, melt butter on medium heat.
  4. Add the milk and water. Let mixture come to a boil. Reduce heat.
  5. Add the dry ingredients into the liquid mixture.
  6. Using a wooden spatula, quickly stir the mixture to incorporate everything, making sure there are no lumps of flour. Continue to stir; be careful to not let the bottom burn.
  7. Stir until the batter looks ‘dried-out’, about 5-7 minutes.
  8. Transfer to a mixer bowl. Use a paddle attachment and paddle on medium speed to cool.
  9. Carefully add eggs, one at a time, allowing it to fully incorporate.
  10. Using a piping bag, fitted with an Ateco 809 round tip, pipe 2-inch rounds on parchment-lined sheet pans
  11. Bake at 350F for 25 minutes, then reduce heat to 340F and bake for another 15 minutes or until golden brown on the outside.
  12. Remove profiteroles from the oven and allow to cool completely.
  13. Once cooled, use an Ateco 820 star tip to make holes at the bottom of the profiteroles. At this point, profiteroles can be stored in the freezer for future use.
  14. Fill profiteroles with your choice of filling.

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2 Responses to “Raspberry Profiteroles”

  1. yao September 17, 2015 at 11:44 PM #

    neat! have you filled them with ice cream before? though i wonder if the cold temperature would affect taste/texture…

    Like

    • sweeterrific September 20, 2015 at 9:05 PM #

      I have! If you decide to use ice cream, I would fill it right before serving them. Of course, just make sure the shell is cooled so that the ice cream won’t melt.

      Like

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