Raspberry Vanilla Custard Profiteroles

The recipe, step by step

These raspberry vanilla custard profiteroles are just heavenly. Crisp, light choux buns are filled with silky vanilla custard, softly whipped cream and plenty of fresh raspberries for a dessert that feels special without being overly complicated.

Profiteroles are made from classic French choux pastry, which bakes into wonderfully light, hollow shells ready to be filled. Here, I’ve given them a fresh summer twist with raspberries and vanilla custard rather than the more traditional chocolate filling.

I love these for entertaining because most of the work can be done ahead. Bake the choux buns and make the custard in advance, then assemble everything shortly before serving so the pastry stays crisp.

For another custard-based dessert, try my Filo Vanilla Custard Pie, or use any leftover raspberries in my Raspberry Passion Fruit Tiramisu.

Recipe Highlights

• Ease: Straightforward, although there are a few separate elements to prepare.
• Taste: Buttery choux pastry with vanilla custard, fresh cream and sweet-tart raspberries.
• Texture: Crisp, hollow choux buns filled with silky custard, soft whipped cream and juicy fruit.
• Serving: An elegant individual dessert for entertaining or a special meal.
• Quantity: 12 servings.
• Preparation: 35 minutes.
• Baking: 25 minutes.
• Cooling: 30 minutes.
• Total: 1 hour 25 minutes.

Why You’ll Love These Raspberry Profiteroles

There are three lovely textures working together here.

The choux buns bake until crisp and hollow, creating a light shell rather than a heavy pastry. The vanilla custard is rich and creamy, while the whipped cream keeps the finished profiterole feeling light.

Then come the raspberries. Their slight sharpness cuts through the richness of the custard and cream and adds a fresh burst of fruit to every bite.

Another advantage is that you can prepare the components separately. The choux buns store well unfilled, while the custard needs time to cool and chill anyway. That leaves just the cream and assembly to deal with before serving.

Ingredients and Substitutions

Choux Pastry Buns

• Water: Use 150 g water. Together with the milk, it provides the liquid that creates steam and helps the choux pastry puff in the oven.
• Milk: Use 150 g milk. It adds flavour and helps the buns colour as they bake.
• Butter: Use 100 g butter.
• Caster sugar: Use 1 teaspoon caster sugar.
• Fine sea salt: Use 1 pinch fine sea salt to balance the flavour.
• Eggs: Use 4 medium eggs, 200 g in total. Add them individually so each egg is fully incorporated before adding the next.
• Plain flour: Use 150 g plain or all-purpose flour, specified as BL55 in WPRM.

Vanilla Custard

• Milk: Use 500 ml milk.
• Egg yolks: Use 4 medium egg yolks. They add richness and help thicken the custard.
• Caster sugar: Use 80 g caster sugar.
• Vanilla: Use 1 teaspoon pure vanilla extract or ½ teaspoon vanilla paste.
• Cornflour: Use 40 g cornflour / cornstarch. This thickens and stabilises the custard so it is firm enough to pipe or spoon into the profiteroles.
• Butter: Use 40 g butter, stirred into the hot custard at the end for extra richness and a smooth finish.

Filling and Decoration

• Double cream: Use 200 ml double or heavy cream, whipped until thick enough to hold its shape.
• Fresh raspberries: Use 400 g fresh raspberries for filling and decorating the profiteroles.

Nigel recommends

Vanilla Bean Paste

Vanilla bean paste works beautifully in the custard, giving it a rich, rounded vanilla flavour along with the characteristic little vanilla seeds.

Ingredient

Nielsen Massey

Vanilla Bean Paste

Rich vanilla bean paste with a concentrated vanilla flavour and visible vanilla seeds, ideal for cakes, biscuits, custards, creams and glazes.

Why I recommend it → Shop at Amazon UK

Some retailer links may be affiliate links. Recommendations remain editorially independent.

How to Make Raspberry Vanilla Custard Profiteroles

Make the Choux Pastry

1. Heat the liquids: Place the 150 g water, 150 g milk, 100 g butter, 1 teaspoon caster sugar and pinch of fine sea salt in a saucepan. Bring to the boil over high heat until the butter has completely melted.

2. Add the flour: Remove the saucepan from the heat and add the 150 g plain flour, stirring continuously until everything comes together into a smooth paste.

3. Dry the choux paste: Return the saucepan to the heat and stir the mixture with a spatula or wooden spoon for approximately 1 minute, until it becomes smooth and pulls cleanly away from the sides of the pan.

4. Add the eggs: Transfer the choux paste to a clean mixing bowl to prevent it from continuing to dry out. Beat in the 4 eggs one at a time, making sure each egg is completely incorporated before adding the next.

Pipe and Bake the Choux Buns

5. Preheat the oven: Heat the oven to 200°C fan / 425°F / Gas 7. Line a baking tray with baking parchment or a silicone baking mat.

6. Pipe the buns: Transfer the choux pastry to a piping bag and pipe small, walnut-sized mounds onto the prepared tray, leaving approximately 2 cm / ¾ inch between each one.

7. Start baking: Bake the choux buns for 10 minutes.

8. Continue baking with the oven ajar: Open the oven door slightly and leave it ajar. A wooden spoon handle can be used to prevent the door from closing completely. Continue baking for another 10–15 minutes, until the profiteroles are light, crisp and golden.

9. Check that they are properly baked: Remove one bun and cut it in half. The inside should be hollow and completely dry. Proper drying is important because underbaked choux buns soften quickly and do not keep as well.

Make the Vanilla Custard

10. Heat the milk: Pour the 500 ml milk into a saucepan and bring it to the boil.

11. Mix the custard base: In a large heatproof bowl, whisk together the 80 g caster sugar, 4 egg yolks, vanilla and 40 g cornflour until smooth.

12. Temper the eggs: Pour approximately one-third of the hot milk over the egg-yolk mixture while whisking continuously.

13. Add the remaining milk: Gradually whisk in the rest of the hot milk, then pour everything back into the saucepan.

14. Thicken the custard: Cook over gentle heat, stirring continuously, until the custard becomes thick and just comes to the boil.

15. Add the butter: Remove the pan from the heat, add the 40 g butter and stir until it has completely melted and the custard is smooth.

16. Cover and cool: Transfer the custard to a clean bowl. Cover the surface directly with heat-resistant cling film or greaseproof paper to prevent a skin forming.

17. Chill: Leave the custard to cool, then refrigerate until thoroughly chilled before assembling the profiteroles.

Assemble the Profiteroles

18. Whip the cream: Place the 200 ml double cream in a medium bowl and whisk until it thickens enough to leave a visible trail and hold its shape.

19. Cut the choux buns: Slice the completely cooled choux buns horizontally in half.

20. Add the custard: Spoon or pipe vanilla custard into the bottom half of each choux bun.

21. Add the raspberries: Arrange fresh raspberries over the custard.

22. Add the cream: Spoon or pipe whipped cream over the raspberries.

23. Finish the profiteroles: Replace the choux pastry lids. Decorate with a little additional whipped cream and a raspberry, or dust with icing sugar.

Variations

Change the Fruit

Instead of raspberries, try:

• Strawberries
• Blueberries
• Peaches
• Rhubarb compote

Choose fruit that will sit neatly inside the choux buns without introducing too much excess liquid.

Lemon Curd and Cream

For a tangier filling, replace the vanilla custard with approximately 125 g whipping cream mixed with 3 tablespoons Lemon Curd.

Add Chocolate Sauce

For something richer, drizzle a little Homemade Chocolate Sauce over the assembled profiteroles just before serving.

Nigel’s Recipe Tips

Don’t Over-Dry the Choux Paste

Drying the choux mixture in the saucepan is an important stage.

You want enough moisture to evaporate for the dough to form a smooth paste and pull away from the pan, but excessive drying can contribute to cracking when the buns bake.

Add the Eggs One at a Time

Don’t rush this stage.

Make sure each egg has been fully incorporated into the choux paste before adding the next. This makes it much easier to achieve a smooth, even consistency.

Leave Space Between the Buns

Pipe the choux approximately 2 cm / ¾ inch apart.

They expand considerably as the steam inside the dough pushes them upwards.

Make Sure the Buns Are Dry Inside

This is one of the most important checks.

Cut one open at the end of baking. It should be hollow and completely dry inside, rather than doughy or damp.

Cool the Choux Completely

Do not fill warm profiteroles.

Warm pastry can soften the custard and cream and also creates condensation, which makes the choux lose its crispness more quickly.

Cover the Custard Directly

Place cling film or greaseproof paper directly against the surface of the custard while it cools.

This prevents a skin from forming.

Chill the Custard Before Filling

The custard thickens further as it chills and is much easier to spoon or pipe neatly once it is completely cold.

Assemble Just Before Serving

The filled profiteroles contain custard, whipped cream and fresh raspberries, all of which gradually soften the choux pastry.

For the best contrast between crisp pastry and creamy filling, assemble them shortly before serving.

Frequently Asked Questions

What Are Profiteroles Made From?

The pastry shells are made from choux pastry, using water, milk, butter, flour and eggs.

The steam created during baking causes the pastry to expand and form its characteristic hollow centre.

Why Are My Profiteroles Flat?

The choux may contain too much moisture, the eggs may not have been incorporated correctly, or the buns may not have baked long enough to set their structure.

Follow the drying and baking stages carefully and check one bun before removing the whole tray from the oven.

How Do I Know When Choux Buns Are Ready?

They should be light, crisp and golden.

Cut one bun open. The middle should be hollow and completely dry.

Can I Make the Choux Buns Ahead?

Yes.

The existing recipe states that unfilled choux buns can be prepared up to 3 days in advance and kept in an airtight container.

Can I Assemble Profiteroles Ahead?

It is better to assemble them shortly before serving.

Once custard, cream and raspberries are added, moisture gradually softens the pastry.

Can I Freeze Choux Buns?

Yes.

The unfilled choux buns can be frozen for up to 1 month.

How Do I Re-Crisp Frozen Choux Buns?

Defrost them overnight, then place them in a preheated oven for 3 minutes at 200°C fan / 425°F / Gas 7.

Can I Use Other Fruit?

Yes.

Strawberries, blueberries, peaches and rhubarb compote are all suggested in the existing recipe.

Tools You’ll Need

• Medium saucepan
• Large heatproof mixing bowl
• Medium mixing bowl
• Wooden spoon or silicone spatula
• Whisk
• Baking tray
• Baking parchment or silicone baking mat
• Piping bag
• Piping nozzle, optional
• Wire cooling rack
• Digital kitchen scales
• Measuring jug
• Sharp knife

Storage and Freezing

Storing the Choux Buns

The unfilled choux buns can be made up to 3 days ahead and stored in an airtight container.

The profiteroles are best assembled shortly before serving so the choux remains as crisp as possible.

Freezing

The unfilled choux buns can be frozen for up to 1 month.

Defrost them overnight, then crisp them in a preheated oven for 3 minutes at 200°C fan / 425°F / Gas 7 before cooling and filling.

Do not freeze the assembled profiteroles with the custard, cream and raspberries.

Nutrition

Serving: One raspberry vanilla custard profiterole.

Calories: 309.12 kcal · 15% DV
Total Fat: 19.27 g · 28% DV
Carbohydrates: 26.42 g · 10% DV
Sugars: 11.61 g · 13% DV
Protein: 6.55 g · 13% DV
Sodium: 61.93 mg · 3% DV
Fibre: 2.59 g · 9% DV

% Daily Values are based on a 2,000-calorie diet.

Nutrition information is provided as an estimate and may vary depending on the ingredients and portion size used.

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