Raspberry & white chocolate profiteroles

Method Print recipe

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1. Place the raspberries and a ¼ of the whipping cream into a mixing bowl, mix with an electric mixer until the raspberries are completely broken up.
2. Strain the mixture through a fine mesh sieve, using a spatula to push all the way through – discard the seeds and remaining pulp.
3. Add the remaining whipping cream and icing sugar, mix until combined and the cream starts to form soft peaks.
4. Spoon the cream into a piping bag and a fill each individual profiterole case.
5. Build the profiterole tower, then heat the white chocolate callets in the microwave with the whipping cream, heat for 20 seconds at a time until a smooth sauce is formed.
6. Pour the white chocolate sauce over the profiterole tower, for added theatre do this at the table in front of your diners.

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