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Raspberry Cream Profiteroles with Three Dipping Sauces

Raspberry Cream Profiteroles with Three Dipping Sauces. Sweet bites to share with your sweetheart on Valentine’s Day. A great dessert idea for a party too.

Raspberry Cream Profiteroles close up photo

Raspberry Cream Profiteroles

We’ve reached the finale in our 3 course, video recipe dinner menu for Valentine’s Day. (Originally published Feb 2014.) The other recipes this series  have 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.

Red frozen raspberries background closeup photo

Frozen Raspberries make this recipe more economical without sacrificing flavour.

 

Dark Chocolate Chips, to melt and dip the biscotti

I like to use 50% dark chocolate chips for the chocolate sauce but you can use semisweet as well.

The profiteroles come 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:
Shrimp Cakes with Lime Cilantro Aioli

Shrimp Cakes with lime aioli photo close up photo of 2 shrimp cakes on a bed of greens

Shrimp Cakes with Lime Cilantro Aioli

Prosciutto Pork Tenderloin Marsala

Prosciutto Pork Tenderloin Marsala

Prosciutto Pork Tenderloin Marsala

Raspberry Cream Profiteroles

Raspberry Cream Profiteroles shown on a red plate with small ramekins of dipping sauces

Raspberry Cream Profiteroles.

Looking for more Valentine’s Day cooking ideas?

Try our Valentine’s Day Recipe Category.

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Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Raspberry Cream Profiteroles photo with title text added for Pinterest

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Raspberry Cream Profiteroles close up photo
Yield: 18 profiteroles

Raspberry Cream Profiteroles with Three Dipping Sauces

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Raspberry Cream Profiteroles with Three Dipping Sauces - sweet bites to share with your sweetheart on Valentine's Day. A great dessert idea for a party too.

Ingredients

  • 1 cup water
  • ½ cup butter
  • 1 cup all purpose flour
  • ¼ tsp salt
  • 4 extra large eggs

For the Raspberry Cream Filing

  • 2 cups whipping cream
  • 3 tbsp rounded icing sugar, powdered sugar
  • 1 tsp vanilla extract
  • 3 tbsp to 4 tbsp raspberry puree

Instructions

To prepare the profiterole pastry

  1. For the cream puff pastry shells, add the water and butter to a saucepan. Bring to a boil.
  2. Reduce to medium flame and add the flour and salt, all at once.
  3. Cook this mixture stirring constantly for an additional 3 minutes.
  4. Cool this mixture for 15 minutes or so until almost at room temperature.
  5. Add the eggs, one at a time, beat well after adding each egg until batter is smooth.
  6. Cover and chill thoroughly in the refrigerator.
  7. Preheat oven to 400 degrees Drop by rounded tablespoonfuls ( or pipe small mounds using a piping bag ) onto a parchment paper lined baking sheet.
  8. 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.
  9. Cool completely on a wire rack.

To prepare the Raspberry Cream Filling

  1. Beat the whipping cream, icing sugar and vanilla to firm peaks.
  2. Gently fold in the raspberry puree, (I press it through a sieve to remove the seeds)

To fill the profiteroles

  1. Place the raspberry whipped cream in a piping bag with a star tip or large round tip. Push the tip into the cream puff shell and fill the entire inside of the shell with the cream. If you do not have a piping bag you can also split the cream puff shells in half with a serrated knife and spoon the filling into the top and bottom halves and then putting them back together.
  2. Serve with a dusting of powdered sugar, raspberry coolis and white or dark chocolate ganache.
  3. To prepare the dipping sauces:
  4. Raspberry Coolis: half a cup raspberry puree + 2 tbsp icing sugar. Stir until sugar is dissolved.
  5. White or dark chocolate ganache : Melt together ½ cup chopped chocolate and 3 tbsp whipping cream.

Nutrition Information

Yield

18

Serving Size

1 profiterole, no sauce

Amount Per Serving Calories 213Total Fat 16gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 96mgSodium 101mgCarbohydrates 14gFiber 0gSugar 9gProtein 3g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Don

Tuesday 2nd of February 2021

Where can you buy the raspberry puree?

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