This white chocolate profiteroles recipe is a definite favourite at home; light and crisp choux pastry, with creamy centres and fresh raspberry flavours, making an enjoyable finale to a meal. It’s one of those recipes that is perfect to use white chocolate, due to the summery ingredients. There are any number of combinations you can use, and a chocolate sauce is always popular; you can check out a simple chocolate sauce recipe here. If you want to really go all out to impress, do 4 x the recipe and stack those profiteroles high with dollops of white chocolate to help support them. I made this one last minute for a quick dessert, and didn’t have enough fresh cream in the fridge; so I whizzed to the shop, and horror of all horrors, they had none in stock! There was nothing to do but to pick up an Elmlea cream and try it; and I am delighted to say that due to the addition of the lemon curd and zest, there was no taste difference. So, my top tip for the day, is always have a pot or two of Emlea or similar uht option in the fridge as a great back up!
MAKES 18// TIME: 1 HOUR // DIFFICULT
Lemon & White Chocolate Profiteroles Ingredients:
For the Choux Pastry:
- 50g Butter
- 2tbsp Caster Sugar
- 150ml Water
- 2 Eggs (lightly beaten)
- 75g Plain Flour (sieved)
- Pinch of Salt
For the Filling:
- 300ml Double Cream
- 100g Lemon Curd
- Zest of 1 Lemon
(these quantities don’t have to be exact, play around with it to see what you prefer)
For the Raspberry Coulis:
- 100g Raspberries (fresh or frozen)
- 2tbsp Icing Sugar
- 2tsp Lemon Juice
For the Topping:
Lemon & White Chocolate Profiteroles Method:
- Heat the oven to 220/200C fan, and lightly wet two baking trays to help with the rising of the choux pastry.
- Pop the butter, sugar, and water into a pan, and heat until the butter and sugar have melted. Take off the heat and add the flour and salt in one go, beating vigorously with a wooden spoon until the mix comes away from the side of the pan in a smooth looking mass.
- Allow to cool for about 5 minutes, (I placed my pan into the sink, filled with a couple of inches of cold water to quicken this step). Take the beaten eggs and add little by little, continuing to beat energetically until absorbed before adding more. At the end you should have a glossy, fairly stiff mixture.
- You can either pipe or use two teaspoons to make the profiteroles, by placing blobs of mix onto the dampened trays, evenly spread to allow the profiteroles to rise. If you end up with pointy tops, with wet fingers smooth them down. Bake in the oven for 18-20 minutes, then, using a skewer, insert into each to make a small hole to allow the steam to escape. Then bake for a further 2-3 minutes. Cool on a wire rack.
- Whip the cream, and fold in the lemon curd and zest; then make a hole in the bottom of each profiterole to allow for a piping bag. Fill the piping bag with the cream, and pipe into each, setting aside once done.
- To make the raspberry coulis (if using frozen raspberries, heat in the microwave until defrosted), add the icing sugar and lemon juice, and blitz with a processor or handheld blitzer. Pass through a sieve to remove the seeds, and set aside.
- Melt the chocolate in short bursts in the microwave, and dip each profiterole into the bowl of chocolate. Decorate to finish, and serve with the raspberry coulis.
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