This classic profiterole is updated with chocolate cream and fresh raspberries making it a perfect treat for warm and sunny days.
By Gloria Lilley
Divine Very Chocolatey Profiteroles with Raspberries
Prep Time: 20 minutes
30ml Full fat milk
2 Small eggs
75g Plain flour
1/2 tsp Salt
1/2 tsp Sugar
200ml Double Cream
30g Divine 70% Dark Chocolate
50g Dark 70% Chocolate
Punnet of Raspberries
For The ProfiterolesSift the flour and set aside. Place the milk, water, butter, salt and sugar in a pan and bring to the boil. Remove from heat and add the flour stirring vigorously. Place back on the heat for 1 minute and stir until it begins to move away from the sides.
Allow to cool for 5 minutes, then one at a time, combine the eggs with the flour mixture. Pre-heat the oven to 175°. Transfer to a piping bag and pipe. Dab the piped profiteroles with water to neaten. Allow to dry out for 10 minutes.
Bake for 10-15 minutes or until a light golden brown. Remove from oven and pierce with a small spoon. Allow to dry out on a cooling rack.
For The Chocolate CreamMelt 30g of chocolate and set aside. Measure out the cream and add the sugar, add in the chocolate and carefully whisk until it takes shape. Be careful not to over-whisk as it will split.
For the SauceMelt the chocolate and butter and allow to cool a little. Decorate the profiteroles and set the raspberries on top.