Raspberry, white chocolate & pistachio profiteroles

Name: Raspberry, white chocolate & pistachio profiteroles
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 100 grams plain flour; 50 grams butter, chopped into small cubes; 4 Tbsps each milk and water; 1 teaspoon caster sugar; 1 pinch pinch salt; 3 larges eggs, lightly beaten; 200 grams fresh or frozen raspberry; 3 Tbsps icing sugar; 2 Tbsps lemon juice; 200 milliliters double cream; 150 grams white chocolate; 50 grams shelled pistachio, fairly finely chopped

Raspberry, white chocolate & pistachio profiteroles

Raspberry, white chocolate & pistachio profiteroles might be a good recipe to expand your side dish recipe box. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 500 calories, 10g of protein, and 34g of fat. This recipe serves 6. A mixture of raspberry, pistachio, double cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Heat oven to 180C/160C fan/ gas

Equipment you will use

Oven

To make the choux pastry, sift the flour onto a large sheet of baking parchment. This will stop lumps of flour forming in the dough.

Ingredients you will need

Dough

All Purpose Flour

Put the butter, milk, water, sugar and salt in a pan, and heat gently until the butter has completely melted. Only once the butter has melted, increase the heat and bring the liquid to the boil. When bubbling, remove quickly from the heat and tip in the flour all at once. Immediately beat with a wooden spoon until the mixture forms a dough that leaves the side of the pan clean. Return to a low heat, stirring, for 1 min.

Ingredients you will need

Butter

Dough

All Purpose Flour

Sugar

Water

Milk

Salt

Equipment you will use

Wooden Spoon

Frying Pan

Remove from the heat. Cool for 3 mins. Gradually add the beaten egg to the dough, beating well between each addition, until the dough is smooth and glossy.

Ingredients you will need

Dough

Egg

Line a large flat baking sheet with baking parchment. Pipe or spoon about 24 balls of dough over the baking sheet, allowing space between each for rising.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Bake for 20-25 mins until the profiteroles are puffed and golden.

Equipment you will use

Oven

Remove the profiteroles from the oven and quickly poke a hole in the bottom of each to let out the steam, then return to the oven for 5 mins. Cool on a wire rack.

Equipment you will use

Wire Rack

Oven

If using frozen raspberries for the filling, defrost in the microwave on Low for 4-5 mins. Tip the raspberries, icing sugar and lemon juice into a food processor or mini blender and blitz until smooth. Press through a sieve into a bowl.

Ingredients you will need

Powdered Sugar

Lemon Juice

Raspberries

Equipment you will use

Food Processor

Microwave

Blender

Sieve

Bowl

Whip the cream until stiff, then fold in 4 tbsp of the raspberry sauce. Spoon the filling into a piping bag fitted with a nozzle a little smaller than the holes you made in the profiteroles. Or use a plastic food bag and snip off the tip of a corner. Poke into each hole in turn, and pipe in the filling until full. The profiteroles should be fully cool before you do this.

Ingredients you will need

Raspberry Sauce

Cream

Break up the chocolate into a small bowl, then either melt in the microwave on Low for 1-2 mins, stirring halfway through, or over a pan of simmering water. Leave to cool briefly until slightly thickened.

Ingredients you will need

Chocolate

Water

Equipment you will use

Microwave

Bowl

Frying Pan

Carefully spoon the melted chocolate over each filled profiterole and sprinkle with pistachios. Leave to set. To serve, drizzle the remaining raspberry sauce over 6 serving plates and top each with 4 profiteroles, or simply serve the sauce in a bowl alongside for drizzling over.

Ingredients you will need

Raspberry Sauce

Pistachio Nuts