Profiteroles with vanilla cream
easy
60 mins
60 mins
Ingredients
- 50 g Butter or margarine
- 1 pinch Salt
- 125 g Flour
- 3 Eggs (size M)
- 100 g frozen raspberries
- 7-10 Tbsp 500 g
- 7-10 Tbsp Whipped cream
- 7-10 Tbsp pulp of 1 vanilla pod
- 2 TABLESPOONS Sugar
- 25 g ground pistachio kernels
- 40 g Dark chocolate coating
- baking paper
Directions
- 1
Bring fat, salt and 1/4 litre of water to the boil. Pour in the flour and stir until the dough comes off the bottom of the pot as a lump. Pour into a bowl. Stir in eggs bit by bit. Pour the dough into a piping bag with a star-shaped spout and spray walnut-sized tuffs onto a baking tray lined with baking paper at a distance of about 5 cm.
- 2
Bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 15 minutes. Cut the profiteroles in half while still hot. Let them cool down. Defrost the raspberries. Beat cream, vanilla pulp and sugar until stiff. Pour cream into a piping bag with a star-shaped spout and squirt onto the lower choux pastry halves. Put the lid on top. Arrange profiteroles on a flat dish. Melt the couverture, fill into a freezer bag and cut off a small corner.
- 3
Beat cream, vanilla pulp and sugar until stiff. Pour cream into a piping bag with a star-shaped spout and squirt onto the lower choux pastry halves. Put the lid on top. Arrange profiteroles on a flat dish. Melt the couverture, fill into a freezer bag and cut off a small corner. Decorate profiteroles with raspberries, pistachios and couverture
- 4
Preparation time about 1 hour (waiting time about 30 minutes)
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