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Raspberry profiteroles with chocolate and caramel sauce Recipe

Ingredients for people


    For the cream
  • Plain flour : 50 g
  • Caster sugar : 50 g
  • Whole egg(s) : 2 whole
  • Semi-skimmed milk : 250 ml
  • Unsalted butter : 125 g
  • Vanilla pod(s) : 1 whole
  • Frozen raspberries : 50 g

  • For the sauce
  • Caster sugar : 100 g
  • Double cream : 200 ml
  • Dark chocolate : 100 g
  • Unsalted butter : 20 g
  • Fleur de sel : 6 pinch(es)

  • For the rest of the recipe
  • Small choux pastry : 36 whole
Method
  • 1For the raspberry cream

    Cut the butter into cubes. Cut the vanilla pod in half.

    Place the milk in a saucepan and add the vanilla pod. Beat together the eggs and the sugar for 2 minutes and then add the flour. Remove the vanilla pod from the milk and then add the hot milk to the egg and sugar mixture. Return to the heat, bring back to boil and cook for 3 minutes from boiling point. Add the raspberries and mix well before adding the butter a little at a time.

    Pour the pastry cream on to a baking tray lined with cling film. Cover the cream with cling film, pressing the film on to the surface to precent a skin from forming. Chill in the fridge. Once cool, transfer the cream to a piping bag.

  • 2For the rest of the recipe

    Break the chocolate into small pieces and place in a bowl.

    Melt the sugar without stirring to form a caramel. Once golden brown, add the butter and the salt to the pan. Once the butter has been incorporated, add the cream to the pan and cook for 1 minute.
    Pour the caramel on to the chocolate, leave for 1 minute and then stir until smooth and shiny.

    Make a small hole in the base of each choux bun. Pipe the raspberry cream into the buns and then dip each one in the caramel and chocolate sauce.

Chef's tip

«Prepare the pastry cream the day before and then pipe into the choux buns when ready to serve. The chocolate and caramel sauce can be stored for up to 5 days in the fridge.»

Choux pastry buns filled with raspberry crème pâtissière and served with a rich chocolate caramel.

Rate this recipe :

(15 votes)

  • Preparation  30mins
  • Cooking time  5mins
  • Rest time  0h

  • Difficulté  Easy
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