Profiteroles With Raspberries Recipes

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PROFITEROLES WITH RASPBERRIES



Profiteroles With Raspberries image

This dessert is on menus of many fancy restaurants, but this isn't a fancy dessert. It is a dessert that looks good enough, though, that you could fool a few people. Profiteroles are a lot like popovers, and you bake them the same way, at 425 degrees for about 20 or 25 minutes until they are nicely browned. They're light and crisp. Here they're served with ice cream and raspberry purée.

Provided by Mark Bittman

Categories     dessert

Time 45m

Yield 12 to 15 profiteroles

Number Of Ingredients 6

6 tablespoons unsalted butter, cut into pieces
1/8 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
1 pint raspberries
1 pint ice cream or sorbet

Steps:

  • Heat oven to 425 degrees; line a baking sheet with parchment paper. Put the butter in a saucepan with the salt and 3/4 cup water; bring it to a boil over medium-high heat and stir until the butter is melted. Reduce the heat to medium and add the flour; continue to cook, stirring constantly, until the mixture pulls away from side of pan and forms a ball, about 30 seconds. Remove from the heat and let cool for 3 to 4 minutes.
  • Add the eggs to the slightly cooled flour mixture one at a time, beating well after each addition - the batter will come apart after each egg is added but will reunite as you stir. Transfer the batter to a resealable plastic bag or pastry bag and make a 1/2 -inch cut in one corner. Pipe mounds about 1 inch high and 1 to 2 inches in diameter onto the prepared baking sheet, leaving about an inch of space between.
  • Bake until puffed and golden, 20 to 25 minutes. Remove the profiteroles from the oven and pierce the bottom of each profiterole once with a skewer, to keep them from getting soggy. Return to the oven; prop the oven door open with a wooden spoon and let the profiteroles crisp up for about 3 minutes. Cool on sheet on a rack.
  • Meanwhile, put the raspberries in a food processor along with 1 to 2 tablespoons water. Purée the berries, adding a little more water through the feed tube if needed, to create a pourable drizzle. To serve, use a serrated knife to slice each profiterole in half around the equator, fill with a scoop of ice cream or sorbet, and drizzle with the raspberry purée.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 52 milligrams, Sugar 5 grams, TransFat 0 grams

RASPBERRY, WHITE CHOCOLATE & PISTACHIO PROFITEROLES



Raspberry, white chocolate & pistachio profiteroles image

Once you've mastered choux pastry using our step-by-step guide, this French patisserie-style dessert will be a breeze

Provided by Mary Cadogan

Categories     Dessert

Time 1h

Number Of Ingredients 12

100g plain flour
50g butter , chopped into small cubes
4 tbsp each milk and water
1 tsp caster sugar
pinch salt
3 large eggs , lightly beaten
200g fresh or frozen raspberry
3 tbsp icing sugar
2 tbsp lemon juice
200ml double cream
150g white chocolate
50g shelled pistachio , fairly finely chopped

Steps:

  • Heat oven to 180C/160C fan/ gas 4. 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. 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. 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.
  • 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. Bake for 20-25 mins until the profiteroles are puffed and golden. 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.
  • 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.
  • 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.
  • Break up the chocolate into a small bowl, then either melt in the microwave on Low for 1½-2 mins, stirring halfway through, or over a pan of simmering water. Leave to cool briefly until slightly thickened.
  • 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.

Nutrition Facts : Calories 546 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

RASPBERRY COULIS FOR PROFITEROLES



Raspberry Coulis for Profiteroles image

This delicious and simple recipe will add the perfect touch to all your desserts. Use it to make Profiteroles with Vanilla Gelato and Raspberry Coulis.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Yield Makes about 2 cups

Number Of Ingredients 2

3/4 cup sugar
12 ounces raspberries, fresh or frozen

Steps:

  • In a small saucepan over medium heat, boil raspberries and sugar 10 minutes, or until mixture thickens. Strain through a fine sieve, add water, a tablespoon at a time, until mixture resembles a sauce. Refrigerate until ready to use.

CHOCOLATE-COGNAC PROFITEROLES WITH RASPBERRY SAUCE



Chocolate-Cognac Profiteroles with Raspberry Sauce image

Yield Makes 4 servings

Number Of Ingredients 9

3/4 cup water
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon sugar
1/8 teaspoon salt
3/4 cup all purpose flour
4 large eggs
Chocolate-Cognac Cream
Raspberry Sauce
Chocolate Sauce

Steps:

  • Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Combine 3/4 cup water, butter, sugar and salt in heavy medium saucepan. Bring to boil. Remove from heat. Add flour; stir vigorously with wood spoon until mixture is smooth. Stir over medium heat until mixture forms ball, about 3 minutes (mixture will be stiff). Stir 2 minutes longer to allow flour to cook thoroughly. Remove from heat. Make well in center; break 1 egg into well. Stir vigorously until egg is incorporated and mixture is smooth. Repeat with remaining eggs, adding 1 at a time.
  • Transfer dough to pastry bag with 1/2-inch plain round tip. Pipe 1 1/4-inch-diameter, 1-inch-high mounds spaced 2 inches apart onto baking sheets. Bake profiteroles until puffed and golden, about 35 minutes. Cool on sheets. (Can be made 1 day ahead. Store airtight at room temperature.)
  • Cut 12 profiteroles horizontally in half (reserve remainder for another use). Fill each bottom half with 1 heaping tablespoon chocolate cream. Cover with tops. (Can be made 3 hours ahead. Cover; chill.)
  • Divide Raspberry Sauce among 4 plates. Top each with 3 profiteroles. Drizzle with Chocolate Sauce.

PROFITEROLES WITH VANILLA GELATO AND RASPBERRY COULIS



Profiteroles with Vanilla Gelato and Raspberry Coulis image

This delicious recipe is from Martha Stewart Living, January 2007.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pastry Dessert Recipes

Yield Makes About 3 Dozen

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, cut into small pieces
1/2 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
5 large eggs
Store-bought vanilla gelato, for serving
Raspberry Coulis for Profiteroles

Steps:

  • Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper; set aside. Put butter, sugar, salt, and 1 cup water into a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Remove from heat. Add flour all at once, and stir until combined. Return to heat; cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 1 minute more.
  • Remove from heat and continue mixing until cooled, 8 to 10 minutes. Add 4 eggs, one at a time, mixing well after each addition. Mix until very smooth.
  • Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe a small amount of batter under each corner of parchment to hold it in place on sheet. Pipe remaining batter into 1 1/2-inch rounds (about 3/4-inch high) onto parchment, spacing about 2 inches apart. Whisk together remaining egg with 1 teaspoon water. Gently smooth peaked tops with moistened fingertip; lightly brush with egg wash.
  • Bake 15 minutes. Rotate sheets, and reduce oven temperature to 350 degrees. Bake until cooked through and dry in center, about 20 minutes more. Transfer puffs to wire racks set over parchment paper, and let cool completely.
  • Cut each profiteroles in half horizontally, and fill with 1-ounce scoops of vanilla gelato. Serve topped with raspberry coulis.

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