Ad

For the choux pastry

For the filling and topping

Nutrition: per serving

  • kcal546
  • fat40g
  • saturates22g
  • carbs38g
  • sugars26g
  • fibre3g
  • protein10g
  • salt0.5g
    low
Ad

Method

  • step 1

    Heat oven to 180C/160C fan/ gas 4. To make the choux pastry, sift the flour onto a large sheet of baking parchment. This will stop lumps of flour forming in the dough. Put the butter, milk, water, sugar and salt in a pan, and heat gently until the butter has completely melted. Only once the butter has melted, increase the heat and bring the liquid to the boil. When bubbling, remove quickly from the heat and tip in the flour all at once. Immediately beat with a wooden spoon until the mixture forms a dough that leaves the side of the pan clean. Return to a low heat, stirring, for 1 min. Remove from the heat. Cool for 3 mins. Gradually add the beaten egg to the dough, beating well between each addition, until the dough is smooth and glossy.

  • step 2

    Line a large flat baking sheet with baking parchment. Pipe or spoon about 24 balls of dough over the baking sheet, allowing space between each for rising. Bake for 20-25 mins until the profiteroles are puffed and golden. Remove the profiteroles from the oven and quickly poke a hole in the bottom of each to let out the steam, then return to the oven for 5 mins. Cool on a wire rack.

  • step 3

    If using frozen raspberries for the filling, defrost in the microwave on Low for 4-5 mins. Tip the raspberries, icing sugar and lemon juice into a food processor or mini blender and blitz until smooth. Press through a sieve into a bowl.

  • step 4

    Whip the cream until stiff, then fold in 4 tbsp of the raspberry sauce. Spoon the filling into a piping bag fitted with a nozzle a little smaller than the holes you made in the profiteroles. Or use a plastic food bag and snip off the tip of a corner. Poke into each hole in turn, and pipe in the filling until full. The profiteroles should be fully cool before you do this.

  • step 5

    Break up the chocolate into a small bowl, then either melt in the microwave on Low for 1½-2 mins, stirring halfway through, or over a pan of simmering water. Leave to cool briefly until slightly thickened.

  • step 6

    Carefully spoon the melted chocolate over each filled profiterole and sprinkle with pistachios. Leave to set. To serve, drizzle the remaining raspberry sauce over 6 serving plates and top each with 4 profiteroles, or simply serve the sauce in a bowl alongside for drizzling over.

RECIPE TIPS
TOP TIPS

Use a medium-sized pan, and

chop the butter into small pieces to

make melting quicker and reduce evaporation of the milk and water.

Let the dough cool

before adding the eggs – if it is too

hot, they could scramble.

Don’t be tempted to open the oven

for the first 20 mins, as this could

cause the profiteroles to collapse.

The cooked profiteroles can be

stored, unfilled, in a cake tin for

up to 4 days, or freeze them for up

to a month.

Recipe from Good Food magazine, August 2012

Ad

Comments, questions and tips (26)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.17 ratings

graciejsilver21556

These didn’t really work. I have my suspicions it was the cooking temperature. They just didn’t rise properly despite the mixture being perfect. I think 160° fan was too cool. I’ve just checked Delia’s old recipe and she’s got 200° (so 180° fan). Will up the temp next time.

heartscottage1k8RkG0U

The choux pastry does not work. It does not puff up at all. Total waste of time and ingredients. Tried a different choux recipe and it worked first go. AVOID

diagonalley652v-bs-4oX

Awesome recipe! The filling is really good, but don't follow step one, use another choux pastry recipe

suem0rg4n

A star rating of 1 out of 5.

So wish I had read the comments before starting this. I've made choux many times with no problems, but not for a couple of years so went for a highly rated recipe. Disappointed to find that most of the high ratings are for flavour (admittedly they are great) rather than for the choux recipe. Far too…

CRBear

A star rating of 4 out of 5.

I’ve made this twice now. First time with 3 eggs and I knew it was a bit dry and it didn’t puff as much as I’d like. Tonight I used 4 and it came out perfectly. You need enough egg to make the mixture wet enough to drop off the wooden spoon when lifted. I think if you forget the number of eggs or…

Ad
Ad
Ad