Raspberry Cream Profiteroles with Three Dipping Sauces

Raspberry Cream Profiteroles with Three Dipping Sauces

We’ve reached the finale in our 3 course, video recipe dinner menu for Valentine’s Day. We’ve partnered with CBC Newfoundland and Labrador once again for this series which has 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 and comes 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

Prosciutto Pork Tenderloin Marsala

See how it's done by watching the video below.

For mobile users, if the video does not load below please click here.

Raspberry Cream Profiteroles

Makes about 18

For the cream puff pastry combine add to a saucepan:

• 1 cup water
• ½ cup butter

Bring to a boil. Reduce to medium flame and add, all at once:

• 1 cup all purpose flour
• ¼ tsp salt

Cook this mixture stirring constantly for an additional 3 minutes. Allow this mixture to cool slightly for about 10 minutes before adding, one at a time:

• 4 extra large eggs

Beat well after adding each egg until batter is smooth
Cover and chill thoroughly in the refrigerator.

Preheat oven to 400 degrees F.
Drop by rounded tablespoonfuls ( or pipe small mounds using a piping bag ) onto a parchment paper lined baking sheet.

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. Cool completely on a wire rack.

Raspberry Cream Filling

Beat to firm peaks:

• 2 cups whipping cream
• 3 rounded tbsp icing sugar (powdered sugar)
• 1 tsp vanilla extract

Gently fold in:

• 3 to 4 tbsp raspberry puree ( I press it through a sieve to remove the seeds)

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.

Serve with a dusting of powdered sugar, raspberry coolis and white or dark chocolate ganache.

Raspberry Coolis – half a cup raspberry purée + 2 tbsp sugar. Stir until sugar is dissolved.

White or dark chocolate ganache – melt together ½ cup chopped chocolate and 3 tbsp whipping cream.

Shrimp Cakes with Lime Cilantro Aioli

Prosciutto Pork Tenderloin Marsala

Raspberry Cream Profiteroles with Three Dipping Sauces