Monday, 30 October 2017

Raspberry & White Chocolate Profiteroles

These raspberry and white chocolate profiteroles are a delicious treat for afternoon tea!  With hints and tips for making your own choux pastry, this profiterole recipe is filled with a white chocolate creme patissiere, glazed with a pretty pink raspberry icing and finished with a sprinkling of freeze dried raspberries.

Raspberry & White Chocolate Profiteroles

Having realised that profiteroles and eclairs can be seriously tasty and flavoursome after watching the most recent episode of Great British Bake Off, and not just filled with cream as seems to be the norm with those found in local bakeries, I was inspired to try my hand at choux pastry in the Only Crumbs Remain kitchen.       

Choux pastry, or choux paste as our elderly neighbour - a retired baker who once baked for big names like Winston Churchill and the Queen Mother! - refers to it, isn't a recipe which I regularly make.  In fact, until this past weekend, I've only made it the once before!  You see, as a child when we visited bakeries for a treat I always veered away from eclairs and profiteroles because they were filled with cream - a product that I particularly disliked as a child and which I'm still not overly fond of.  So making my own choux paste and understanding this pastry, which is cooked on the hob as well as in the oven, wasn't high on my list to 'master' to become part of my repertoire.

How to make profiteroles

These raspberry and white chocolate profiteroles were seriously delicious having been filled with a white chocolate creme patissiere (just like these raspberry and white chocolate tarts and our raspberry and white chocolate mini trifles) and then topped with a pretty pink raspberry water icing and finished with a sprinkling of freeze dried raspberries which I picked up from our local Sainsbury's supermarket.

I mean, who doesn't love the fabulous flavour combination of raspberry & white chocolate?! 

This recipe for raspberry & white chocolate tarts has a white chocolate ganache draped invitingly over the fruit, & the classic flavour combination is finished with a sprinkling of freeze dried raspberries.  They're as delicious as they are aesthetically pleasing.      Flavoured with the popular combination of raspberry & white chocolate, these individual trifles are not only elegant and eye catching but are also a perfect dessert for dinner parties.  They're ideal regardless of the number of guests.

Now, with profiterole recipes not being part of my repertoire, I turned to one of my favourite pastry chefs, James Martin, for some choux pastry hints and tips.  As luck would have it, back in the summer I recorded an episode of Saturday Kitchen Best Bites where James Martin shared his choux pastry recipe masterclass! There were tips about not allowing the water to boil thus reducing its volume and therefore affecting the ratio due to evaporation, to listening for a quiet popping sound when the paste is cooked on the hob (this sound apparently comes from the gluten) and the consistency you're aiming for when the eggs are added.    I include these tips in my printable profiterole recipe, below.

Raspberry & White Chocolate Profiterole recipe

The missing piece of information I needed was what sort of flour to use when making choux pastry.  You see, the recipes I looked at had used different flours (even James Martin seemed to switch his flour in different recipes!).  Some listed plain flour in the ingredients and others strong white bread flour.  Some months ago I even came across a discussion on Twitter about this very subject!  So not being totally sure as to what type to use, but guessing that a good gluten content was important given that it created a 'popping' noise when the choux paste is cooked out on the hob, I chose to use a 50 / 50 mix of bread flour and plain flour.  Perhaps I need to look at this very subject in a Side-by-Side baking experiment!

Raspberry & White Chocolate Profiterole recipe


So, here's how to make Raspberry & White Chocolate Profiteroles.




print recipe

Raspberry & White Chocolate Profiteroles
These raspberry and white chocolate profiteroles are a delicious treat for afternoon tea!  This profiterole recipe is filled with a white chocolate creme patissiere, glazed with a pretty pink raspberry water icing and finished with a sprinkling of freeze dried raspberries.

Details
Hands on time: Bake time:     Yield: about 15 Profiteroles

Specific Equipment
    2 x Piping Bags
    1 x 1cm plain Piping Nozzle (see note a below)
    1 x long nose Piping Nozzle  (see note b below)
Ingredients
For the Choux Pastry
  • 133ml Cold Water
  • 13g Caster Sugar
  • 56g Unsalted Butter
  • 37g Plain Flour
  • 40g Strong White Bread Flour
  • small pinch of Salt
  • 2 Medium Eggs, lightly beaten
For the White Chocolate Creme Patissiere
  • 200ml Double Cream
  • 200ml Milk
  • 4 Egg Yolks
  • 100g Caster Sugar
  • 40g Cornflour
  • 1/2 tsp Vanilla Extract
  • 70g White Chocolate, chopped into small pieces
For the Raspberry Icing
  • 200g Icing Sugar
  • 1 tbsp Raspberry Jam, seedless
To Finish
  • about 4g Freeze-Dried Raspberry Pieces

Method
1. Pre-heat the oven to 200℃ / 400℉ / Gas 6. Place a roasting tray in the bottom of the oven. Line a baking sheet with grease proof paper. 2. Start to make the choux pastry. Place the water and sugar into a medium sized pan. Dice the butter into very small cubes. Add it to the water. Place the pan on the hob over a low light, allowing the butter to melt gently but evenly. ( Note: by allowing the mixture to boil the volume of liquid will reduce through evaporation and therefore affect the recipe's ratio). Once the butter has melted increase the heat under the pan until it is almost boiling. Remove the pan from the heat. Add the flour and salt all at once.  Use a wooden spoon to mix. Return the pan to the heat.  Keep beating the flour mixture well for a minute or two. You're aiming for the mixture to be smooth and coming away from the sides of the pan whilst it is beaten. You may also start to hear a popping sound, this is the gluten heating, and a sound that the mixture is ready. 3. Cool the choux pastry. Tip the mixture into a heat proof bowl. Allow it to cool for 5 or 10 minutes until it is lukewarm. 4. Finish the choux pastry. Using a stand mixer, hand held electric beaters or a wooden spoon, beat the mixture whilst slowly adding the lightly beaten eggs. You're aiming for the pastry to be smooth and with a good dropping consistency (Note: you may not need all of the egg, likewise you may need to add a little of a third egg - it really depends on the size of your eggs!)5. Pipe the choux buns. Fit a piping bag with a 1cm plain round piping nozzle (see note a below). Fill the bag with the choux pastry.  Pipe the mixture into small balls of equal size. Ours measured about 3-4 cm diameter. Smooth down any points of choux paste with a damp finger. 6. Bake. Use your fingers to flick a little water onto the tray. Place the tray into the centre of the oven. Quickly pour some water into the hot tray in the bottom of the oven to create some steam (the steam helps the choux pastry rise).  Close the oven door and allow to bake for 25 - 30 minutes until they are a good golden colour.  Open the oven door after 20 minutes of baking for a couple of seconds to allow the steam to escape.  Close the door and allow the profiteroles to finish baking. 7. Meanwhile, make the white chocolate creme patissiere (creme pat). Pour the cream and milk into a moderate sized pan. Place on the hob and allow to come almost to the boil. Set the pan aside. In a medium sized bowl whisk the egg yolks and sugar together to combine. Add the cornflour and mix until smooth. Sit the bowl on a kitchen towel to keep it still whilst whisking. Pour half of the hot milk over the egg mixture whisking all of the time. Pour the egg mixture back into the pan, continuing to stir all of the time. Set the pan over a low heat and allow the custard to cook whilst stirring thoroughly all of the time with a wooden spoon. If the custard starts to go a little lumpy as it begins to thicken take it off the heat and beat well until smooth again. Continue to cook the creme pat until a line can be drawn on the back of the wooden spoon without the custard trickling back into the line. The custard should be thick. Add the vanilla extract and the chopped white chocolate. Stir well, allowing the chocolate to completely melt. Pour the custard into a clean bowl (passing it through a sieve if necessary). Cover with clingfilm ensuring the clingfilm is in direct contact with the custard to prevent a skin from forming. Set aside to cool.8. Dry out the choux buns. Remove the buns from the oven and turn off the oven. Use a small sharp knife to pierce a hole in the base of the buns. Replace them on the baking tray upside down (or on their side). Return the tray to the oven to allow the inside of the buns to dry out for 5 minutes. 9. Cool. Remove the buns from the oven and place on a cooling rack to completely cool. 10. Make the raspberry icing once the choux buns and creme pat is completely cool. Place the icing sugar into a bowl.  Add a drop of cold water and the raspberry jam. Mix together.  Continue adding a drip of water and mixing until you have a thick but spreadable icing. 11. Assemble the profiteroles. Uncover the creme patisserie. Stir well until silky smooth. Fill a piping bag fitted with the long nose piping nozzle, (see note b below). Pipe the filling into the choux buns through the 'steam hole' created in step 8.  Wipe away any excess creme patissiere the get on the outside of the choux buns. Use the back of a teaspoon to spread some raspberry icing over the top. Sprinkle with freeze-dried raspberry pieces.12. Enjoy!
Notes a) A 1cm piping nozzle would make piping your choux buns easier, but if you don't have one simply pipe them without a nozzle (as we did!).  Just cut a suitable size hole in your piping bag. b)  A long nose piping nozzle (the type used for filling doughnuts) will make filling the choux buns with the creme patissiere easier, but a plain piping nozzle poked into the bun will still work.












Pin Raspberry & White Chocolate Profiteroles for later! 

 

How to make raspberry & white chocolate profiteroles with hints and tips for making choux pastry.  The profiteroles are filled with a delicious white chocolate creme patissiere, glazed with a raspberry water icing and finished with a sprinkling of freeze dried raspberries.




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18 comments:

  1. Wow they look stunning! Love the flavour combo too

    ReplyDelete
    Replies
    1. Thankyou so much Kat, raspberry & white chocolate is one of my faves too :-D
      Angela x

      Delete
  2. They look great. Well done. :) I've always been keen on eclairs filled with creme patisserie (I wouldn't eat an eclair filled with whipped cream, is just wrong).

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    Replies
    1. Hahaha, it is just wrong isn't it! Thankyou so much Anca :-D
      Angela x

      Delete
  3. These look so good! I looove the combination of raspberry and white choc, one of my faves! x

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    Replies
    1. And mine too Jasmin - just love raspberry & white chocolate.
      Angela x

      Delete
  4. Few of us ever try things out of our comfort zones..But I always check your blog for new ideas, creative recipes and different techniques! These profiteroles look so pretty..and yummy with that white chocolate filling and Raspberry icing! Lovely :)

    ReplyDelete
    Replies
    1. Thankyou Deepika :-) That's the great thing about baking along with GBBO each week - it really does push you to try something new and although they might not always turn out right (like with the sfogliatelle), I always learn something new.
      Angela x

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  5. These are so pretty and I am sure they are delicious, too! Thank you for sharing, Angela!

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  6. These look fantastic! I had a go at gluten free choux pastry this week but my choux buns didn't look as pretty as these, I'm calling mine rustic haha. x

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    Replies
    1. I bet yours were still yummy though Cat :-)
      Angela x

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  7. Oh my gosh they look so good! I'd eat them all in one go! #CookBlogShare

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    1. Hahaha, that's more or less what we did too Donna ;-)
      Angela xx

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  8. These look stunning, definitely a special occasion kind of dessert, and I had no idea you could buy freeze dried fruit (I am assuming it was bought). Thank you for bringing these beauties to #CookBlogShare:)

    ReplyDelete
    Replies
    1. Aw thankyou Monika :-) Yeah, I buy the raspberry freeze dried pieces from our local Sainsbury supermarket from the bakery aisle. They come in a little tube (only holds about 7g), but a little does seem to go a long way in terms of flavour. it's amazing how much flavour is packed into those little pieces! They also do strawberry ones too. (strangely though i can't find the tubes of the freezedried pieces in their online site!)
      Angela x

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  9. I love the sound of these. Raspberries is an excellent choice for choux pastry filling and these look so pretty. I was taught to use strong flour four choux when I was at college and many years ago so that is what I have always used. I

    ReplyDelete
    Replies
    1. Th, thanks for the flour tip Jacqui - I'll defo try that next time :-)
      Thankyou for your lovely comment,
      Angela x

      Delete

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