|Raspberry Cream Profiteroles with Three Dipping Sauces|
Raspberry Cream Profiteroles with Three Dipping Sauces
We’ve reached the finale in our 3 course, video recipe dinner menu for Valentine’s Day. We’ve partnered with CBC Newfoundland and Labrador once again for this series which has included some succulent shrimp cakes as an appetizer and a tender pork main course with Madeira sauce.
Today’s romantic dessert is one that’s perfect for sharing with your sweetheart this Valentine’s Day. The tender, fluffy choux pastry profiterole shells get filled with a raspberry infused whipped cream and comes with a choice of chocolate and raspberry dipping sauces. Now wouldn’t a glass of bubbly be lovely as you feed these sweet treats to your Valentine?
Here are the links for the other two courses in this Sweetheart Dinner:
See how it’s done by watching the video below.
Raspberry Cream Profiteroles
For the cream puff pastry combine add to a saucepan:
- 1 cup water
- ½ cup butter
- 1 cup all purpose flour
- ¼ tsp salt
- 4 extra large eggs
Cover and chill thoroughly in the refrigerator.
Preheat oven to 400 degrees F.
Drop by rounded tablespoonfuls ( or pipe small mounds using a piping bag ) onto a parchment paper lined baking sheet.
Bake at 400 degrees F for 15 minutes, then reduce the heat to 375 degrees and bake for an additional 15-20 minutes until the puffs are golden brown and do not collapse when removed from the oven. These should be uniformly golden all over with no pale sides and sound hollow when tapped. Cool completely on a wire rack.
Raspberry Cream Filling
Beat to firm peaks:
- 2 cups whipping cream
- 3 rounded tbsp icing sugar (powdered sugar)
- 1 tsp vanilla extract
- 3 to 4 tbsp raspberry puree ( I press it through a sieve to remove the seeds)
Serve with a dusting of powdered sugar, raspberry coolis and white or dark chocolate ganache.