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

Prosciutto Pork Tenderloin Marsala: NEW VIDEO RECIPE

Prosciutto Pork Tenderloin Marsala

Here's the second dish in our three week long Valentine's Day dinner for two web video series with CBC Newfoundland and Labrador. The main course is this beautiful Prosciutto Pork Tenderloin Marsala which uses the "pan rushing" cooking method, combining pan searing and roasting to prepare this succulent pork dish much faster than you might think.

After pan searing, as the prosciutto wrapped, tender pork roasts, the easy Marsala and mushroom sauce is easily put together in the same pan. It all comes together served over a bed of your favorite pasta in a meal that's sure to set your sweetheart's taste buds and heart aflutter.

Here are the links for the other two courses in this Sweetheart Dinner:

Shrimp Cakes with Lime Cilantro Aioli

Raspberry Cream Profiteroles with Three Dipping Sauces

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



Prosciutto Pork Tenderloin Marsala

•    1 ½ pounds pork tenderloin (1 large tenderloin)
•    3 to 4 ounces thinly sliced prosciutto
•    2 tbsp olive oil

Remove any silver skin from the pork and lightly season the pork tenderloin with salt and pepper. Wrap the whole pork tenderloin in the thinly sliced prosciutto. Secure with toothpicks. Heat the olive oil in a skillet and pan sear the outside of the wrapped tenderloin for just a few minutes. Place in a shallow baking pan and roast uncovered until an internal temperature of above 150 degrees F is reached. Remove from oven and let the meat rest for 5 minutes before removing the toothpicks and slicing into medallions.

As the meat rests, prepare the Marsala Sauce.

To the sauté pan add:

•    2 tbsp olive oil
•    2 tbsp butter
•    2 cups sliced mushrooms (baby bells, crimini or button work well)
•    Salt and pepper to lightly season

Sauté for about 5 or six minutes until the mushrooms begin to color but after about 3 minutes add:

•    1 clove chopped garlic
•    1 small shallot minced

Sauté until the shallot softens.

Add 1 tbsp all purpose four and cook for another minute before adding:

•    ½ cup dry Marsala wine

Simmer until the volume is reduced by about half then add:

•    3/4 cup pork or chicken stock

Simmer until this volume is reduced at least by half. Taste and add salt and pepper as needed to season. If the sauce thickens too quickly just add a little more stock to thin it out.

Add a splash of cream or a pat of butter to finish the sauce.

Slice the rested pork and place on a bed of cooked pasta before spooning on the Marsala Sauce.

Shrimp Cakes with Lime Cilantro Aioli

Prosciutto Pork Tenderloin Marsala

Raspberry Cream Profiteroles with Three Dipping Sauces