Raspberry Coulis For Profiteroles Recipes

RASPBERRY COULIS

Steps:

• Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
• Put the raspberies and the sugar syrup in a blender and puree.
• Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
• The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

RASPBERRY COULIS

Steps:

• Put berries and sugar in blender or food processor, and purée. Add sugar if needed.
• Press coulis through a strainer to eliminate seeds. Use immediately or refrigerate for up to a day.

RASPBERRY, WHITE CHOCOLATE & PISTACHIO PROFITEROLES

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.

PROFITEROLES WITH VANILLA GELATO AND RASPBERRY COULIS

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.

RASPBERRY COULIS

Steps:

• Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
• Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

PROFITEROLES WITH RASPBERRIES

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.

CHOCOLATE-COGNAC PROFITEROLES WITH RASPBERRY 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.

RASPBERRY COULIS

Steps:

• Purée raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.

RASPBERRY COULIS

Steps:

• Combine raspberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
• Strain mixture using a fine mesh strainer to remove seeds. Refrigerate until ready to use.