I have heard for a couple of times that The Choux pastry is easy to make. So are the profiteroles. Don’t believe that! If you make it for the first time, you really need some preparation and skills. Not a big science, but focus is the key. It is so worth to try. Very delicious!
Anyway, I have heard it so many times. The Easy Choux Pastry, The Easy Chantilly Cream and The Easy whatever topping. Well, let’s give it some time. I love The Choux Pastry, it tastes like a puffed baked pancake. Little piece of heaven, filled with something very yummy. Try this recipe, get ready for some manpower and work it out to a perfection. You won’t regret it. Bon Appetite!
Total Time: 2 hours
The Choux Pastry:
60ml of milk
100ml of water
50g of butter
1,5 of teaspoon of caster superfine sugar
A pinch of salt
75g of plain flour, sifted
2 whole eggs
200 ml of double cream, whipped into peaks
4 teaspoons of sour cream or crème fraîche
2 tablespoon of icing sugar, sifted
juice from ½ of lemon
200g of fresh or frozen raspberries
2 knobs of butter
1 tablespoon of cane sugar
The Choux Pastry
In a medium non sticking deep pan, pour the milk with water. Bring it slowly to a high heat.
Melt butter, sugar and pinch of salt. Mix until nice, smooth and liquid texture.
Flour in, all at the same time. Mix constantly and take off the heat. You can help yourself by changing a flat spoon and a balloon whisk, accordingly to convenience. Flat spoon helps against the burns and heaviness of the dough. Ballonn whisk helps with the lumps.
Let the dough sit for a couple of minutes and slowly whisk in the eggs. Mix until it becomes a very doughy, shiny and thick texture.
Preheat the oven to 200 degrees.
Fill up the frosting bag with the dough and star ending. Make your profiteroles directly on a baking tray lined with the baking paper. Layer a small amount of dough and push it away quickly. Work fast and continue until the dough is finished. Smoothen the peaks with your wet finger. Bake profiteroles for about 20-25 minutes (depending on their size) until they become nicely puffed and golden.
Take them out and let them cool down entirely.
Mix the crème fraîche with the whipped cream in a hand blender. Stir in sugar and juice from lemon.
Fill up a piping bag and inject a generous amount of the filling into each profiterole.
Melt butter in a medium frying pan. Add sugar and mix for a minute until it becomes nicely smooth.
Raspberries in. Stir from time to time until it becomes beautiful, sexy and sticky sauce. It take around 2-3 minutes.
Don’t cook it too long, so the fruit doesn’t melt completely.
Create a small tower from the profiteroles. Dust with icing sugar and pour Warm Raspberries over. Very romantic, let me tell you!
Makes 5 serves.