Date posted: 31/07/2019

Raspberry & white chocolate profiteroles

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    For the profiteroles:
    Profiterole cases 16
    Fresh raspberries 125g
    Whipping cream 250g
    Icing sugar 50g
    For the topping:
    Callebaut white chocolate callets – recipe Nº W2 200g
    Whipping cream 80ml


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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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