Raspberry and strawberry profiteroles

A summery twist on this classic, creamy dessert

Be the first to rate this recipe

Submit your version
Cancel

You must be logged in to use this feature.

Username:
Password:
Forgot your username or password?

Not a member? Register

Do you have an alternate version of this recipe?

Share it with us!

Submit your version

Nutrition (per portion)

Calories--
Total Fat--

Saturated Fat

--
Total Carbohydrate--

Sugars

--
Never lose a great recipe again!

Having an Allaboutyou.com recipe book is an easy way of creating an archive not only of our recipes but of your favourite recipes from absolutely anywhere. It will also give you handy shopping lists which you can change to suit your needs. Perfect!

Create your own recipe book Search Again
Raspberry and strawberry profiteroles - berries recipes - food - allaboutyou.com

Serves: 4

Edit

Prep Time:

Cook Time:

Ingredients

U.S. U.K. Conversion chart

BLACKBERRY CRUMBLE RECIPE
TOP 10 FRUITY DESSERTS
OUR LATEST RECIPES

For the profiteroles

  • 150ml (¼ pint) water
  • 50g (2oz) butter
  • 65g (2½ oz) plain flour
  • 2 medium eggs
  • ½ tsp vanilla essence

For the sauce

  • 150g (5oz) dark chocolate, broken into pieces
  • 150ml (¼ pint) semi skimmed milk
  • 2 tbsp icing sugar
  • ½ tsp vanilla essence

For the filling

  • 150ml (¼ pint) double cream
  • 100g (4oz) 0% fat plain Greek yogurt
  • ½ tsp vanilla essence
  • 2 tbsp icing sugar, plus a little extra to decorate
  • 150g (5oz) raspberries
  • 225g (8oz) strawberries, hulled, sliced

Method

  1. Preheat the oven to 200°C (400°F), Gas Mark 6. Lightly grease a large baking sheet.
  2. Pour the water into a saucepan, add the butter then heat gently until the butter has just melted. Bring to the boil then take off the heat and sift in the flour. Mix together then put the pan back on the heat and cook, stirring, until the mixture makes a smooth ball. Leave to cool for 15 minutes.
  3. Beat the eggs with the vanilla then gradually beat into the cooled choux pastry in the pan, or transfer to a food processor if you’d rather. Beat until really smooth then spoon into a large piping bag fitted with a 1.5cm (¾inch) plain piping tube. Pipe about 20 balls on to the greased baking sheet, leaving space between them.
  4. Bake for 15-18 minutes until well risen and golden. Make a slit in the side of each choux puff to let the steam escape then put back into the turned off oven for 3- 5 minutes until crisp then take out and leave to cool.
  5. To make the sauce, add the chocolate, milk and sugar to a small saucepan and heat gently, stirring occasionally until the chocolate has melted and the sauce is smooth. Stir in the vanilla. Sprinkle surface with a little caster sugar if not serving immediately so that a skin doesn’t form.
  6. Whip the cream until it forms soft swirls then fold in the yogurt, vanilla and sugar. Crumble in the raspberries and briefly fold together.
  7. Slit the choux puffs almost in half, arrange the sliced strawberries over the base of each one then top with a spoonful of raspberry cream. Press the lids back in place then arrange on serving plates. Dust lightly with sifted icing sugar and serve drizzled with warm chocolate sauce.

    STRAWBERRY RECIPES
    QUICK AND EASY DESSERT RECIPES
    FIND QUICK AND EASY RECIPES

    Recipe courtesy of www.seasonalberries.co.uk

    QUICK AND EASY RECIPES

    Easy chicken recipes


    Easy sponge cake recipes


    Easy leftovers recipes


    Quick and easy dessert recipes


    Easy healthy recipes


    Quick and easy noodle recipes


    Easy low-calorie recipes


    Quick salad recipes


Tips & techniques

● The cooked choux puffs can be made the day before and kept in an airtight tin then fill and serve with sauce when you need them.

● For kids or adults who don’t like dark chocolate then use half dark and half milk chocolate for a lighter tasting sauce or why not drizzle with an easy berry sauce made by pureeing 225g (8oz) strawberries and 150g (5oz) raspberries pureed together then press through a sieve before serving.

  • Rated:
  • No star
  • No star
  • No star
  • No star
  • No star
by 0 people
COMMENT PRINT

Loading photos...

Add your own comments


Loading comments...

Here are some alternate versions of this recipe created by our wonderful community of chefs!

Post your comment

Join us here...

Click on a magazine title to see all its online features and news
Prima
Stain buster Our guide to removing smudges, spots, and other spills.
See more stain busting solutions >

Community

MORE FROM ALLABOUTYOU

View by magazine : View by magazine Prima
production