Raspberry Vanilla Custard Profiteroles
Raspberry vanilla custard profiteroles are just heavenly. A crisp light choux bun pastry filled with vanilla custard, fresh cream and raspberries. They come together easily and make a really nice dessert for a romantic meal or entertaining friends and family.
Profiteroles are made from choux pastry, a French classic and are often piled up in a cone shape to make a magnificent centrepiece at a wedding (croquembouche) and can be found in many of the patisseries around France.
This modern adaptation of this classic dessert, you simply must add to your recipe list.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
INGREDIENTS
For this raspberry vanilla custard profiterole recipe all you need are these ingredients:
- Butter
- Milk
- Medium eggs
- Caster or granulated white sugar
- Pure vanilla extract or paste
- Plain or all-purpose flour
- Double or whipping cream
- Fresh raspberries
– Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.
TIP: I highly recommend adding a good pinch of salt to your desserts. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouths ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds. I recommend Maldon Sea salt flakes or Cornish sea salt.
WHAT VARIATIONS CAN I MAKE?
- Fruit: Why not try strawberries, blueberries, peaches or rhubarb compote instead of the raspberries.
- Filling: For a super tangy delicious filling replace the custard with half a 250g of whipping cream and 3 tablespoons of lemon curd.
If you experiment, I would love to know how you get on and share it with the other readers.
NUTRITION
Serving: one raspberry vanilla custard profiterole
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
The choux buns can be made in advance but it is best to assemble them just before serving.
The choux buns can be made up to 3 days in advance and stored in an airtight container.
Freezing: It is also possible to freeze the choux buns for up to 1 month in advance.
Defrost overnight and crisp up in a preheated oven for 3 minutes at 200°C fan / 425°F / Gas 7.
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TOOLS YOU’LL NEED
TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
Raspberry Vanilla Custard Profiteroles
INGREDIENTS LIST
Choux pastry buns
- 150 g water
- 150 g milk
- 100 g butter
- 1 tsp caster sugar (or granulated)
- 1 pinch fine sea salt
- 4 medium eggs (200g total)
- 150 g plain flour (all-purpose) (BL55)
Vanilla custard
- 500 ml milk
- 4 medium egg yolks
- 80 g caster sugar (or granulated)
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 40 g cornflour (cornstarch)
- 40 g butter
Filling and decoration
- 200 ml double or heavy cream
- 400 g fresh raspberries
Preparation
- Choux pastry: In a saucepan, combine the water, milk, butter, salt and sugar and bring to the boil over a high heat until the butter has completly melted.
- Remove the pan from the heat and add the flour, stirring continuously to form a smooth paste.
- Return the pan to the heat and stir with a spatula or wooden spoon for approximately a minute until the mixture pulls away from the sides of the pan. (see notes)
- Transfer the mixture to a clean bowl to stop the paste from drying out further and beat in the eggs one at a time. Beat the mixture smooth, ensuring each egg is fully incorporated before adding the next.
- Preheat oven to 200°C fan / 425°F / Gas 7.
- Choux bun piping: Using a piping bag, pipe small walnut-sized shapes 2cm (3/4 inch) apart, onto a baking sheet lined with silicone or baking paper.
- Baking: Bake the choux buns for 10 minutes and then open the oven door a crack and leave it ajar. I use a wooden spoon handle to stop it closing entirely. Continue to bake for another 10-15 minutes until light, crisp and golden.
- Testing: It is important to make sure the buns are fully baked as underbaked puffs do not keep well. You can check if they are ready by removing one bun from the oven and spliting it in half. It must be hollow and completley dry inside.
- Vanilla custard: Place the milk in a saucepan and bring to a boil.
- In a large bowl, whisk the sugar, egg yolks, vanilla and cornflour together.
- Pour out about a third of the hot milk onto the egg mixture, whisking continuously. Add the rest of the hot milk until well-combined, then return to the pan.
- Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick and just comes to the boil.
- Remove from the heat and add the butter and stir until melted and thoroughly combined.Cover the custard with heat resistant clingfilm or a piece of greaseproof paper, it must be in direct contact to avoid a skin forming as the pastry cools.Leave to cool and then chill before using.
- Assembly: In a medium bowl whisk the cream until it reaches ribbon consistency. this is where the whisk leaves a trail in the cream behind as you whisk it. It should be nice and firm and hold its shape.
- Cut the cooled choux buns in half and spoon or pipe some vanilla custard into each bottom half. Place raspberries on top of the custard and spoon or pipe some of the whipped cream on top. Place the lid of the choux bun on top and either dust with icing sugar or pipe a small amount of cream on top and raspberry to decorate.
Notes & Tips
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