Best Profiteroles With Raspberries Recipes

CHOCOLATE-COGNAC PROFITEROLES WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Combine 3/4 cup water, butter, sugar and salt in heavy medium saucepan. Bring to boil. Remove from heat. Add flour; stir vigorously with wood spoon until mixture is smooth. Stir over medium heat until mixture forms ball, about 3 minutes (mixture will be stiff). Stir 2 minutes longer to allow flour to cook thoroughly. Remove from heat. Make well in center; break 1 egg into well. Stir vigorously until egg is incorporated and mixture is smooth. Repeat with remaining eggs, adding 1 at a time.
• Transfer dough to pastry bag with 1/2-inch plain round tip. Pipe 1 1/4-inch-diameter, 1-inch-high mounds spaced 2 inches apart onto baking sheets. Bake profiteroles until puffed and golden, about 35 minutes. Cool on sheets. (Can be made 1 day ahead. Store airtight at room temperature.)
• Cut 12 profiteroles horizontally in half (reserve remainder for another use). Fill each bottom half with 1 heaping tablespoon chocolate cream. Cover with tops. (Can be made 3 hours ahead. Cover; chill.)
• Divide Raspberry Sauce among 4 plates. Top each with 3 profiteroles. Drizzle with Chocolate Sauce.

RASPBERRY COULIS FOR PROFITEROLES

Steps:

• In a small saucepan over medium heat, boil raspberries and sugar 10 minutes, or until mixture thickens. Strain through a fine sieve, add water, a tablespoon at a time, until mixture resembles a sauce. Refrigerate until ready to use.

PROFITEROLES WITH RASPBERRIES

Steps:

• Heat oven to 425 degrees; line a baking sheet with parchment paper. Put the butter in a saucepan with the salt and 3/4 cup water; bring it to a boil over medium-high heat and stir until the butter is melted. Reduce the heat to medium and add the flour; continue to cook, stirring constantly, until the mixture pulls away from side of pan and forms a ball, about 30 seconds. Remove from the heat and let cool for 3 to 4 minutes.
• Add the eggs to the slightly cooled flour mixture one at a time, beating well after each addition - the batter will come apart after each egg is added but will reunite as you stir. Transfer the batter to a resealable plastic bag or pastry bag and make a 1/2 -inch cut in one corner. Pipe mounds about 1 inch high and 1 to 2 inches in diameter onto the prepared baking sheet, leaving about an inch of space between.
• Bake until puffed and golden, 20 to 25 minutes. Remove the profiteroles from the oven and pierce the bottom of each profiterole once with a skewer, to keep them from getting soggy. Return to the oven; prop the oven door open with a wooden spoon and let the profiteroles crisp up for about 3 minutes. Cool on sheet on a rack.
• Meanwhile, put the raspberries in a food processor along with 1 to 2 tablespoons water. Purée the berries, adding a little more water through the feed tube if needed, to create a pourable drizzle. To serve, use a serrated knife to slice each profiterole in half around the equator, fill with a scoop of ice cream or sorbet, and drizzle with the raspberry purée.