WHITE CHOCOLATE PROFITEROLES RECIPE - SORTED

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white chocolate

🥗Healthier: coconut cream

💰Cheaper: vanilla frosting

Coconut cream offers a similar texture with less sugar

dark chocolate

🥗Healthier: carob chips

💰Cheaper: semi-sweet chocolate chips

Carob chips are a lower-calorie alternative

fresh berries

🥗Healthier: dried fruits

💰Cheaper: canned fruit

Canned fruit can be more affordable and still add flavor

Weigh out the butter and water accurately and combine them in a saucepan.

Heat the mixture until it comes to a gentle simmer and the butter melts.

Add all-purpose flour to the saucepan and whisk vigorously until smooth and it pulls away from the sides of the pan.

Transfer the mixture to a cold bowl to cool down slightly.

Add four eggs one at a time, whisking until smooth after each addition.

Transfer the choux pastry to a piping bag or a sandwich bag with the corner snipped off.

Pipe small mounds onto a baking sheet lined with parchment paper, ensuring they are spaced apart.

If the mounds have points, tap them down with a damp finger to make them round.

Bake in a preheated oven at 220°C (about 425°F) for 15 minutes until puffed and golden brown; do not open the oven during baking.

Remove the profiteroles from the oven and let them cool completely.

Melt white chocolate over a pan of simmering water.

Blend raspberries into a puree and strain to remove seeds.

Whip heavy cream until stiff peaks form and fold in the raspberry puree and powdered sugar to sweeten.

Fill the cooled profiteroles with the raspberry cream using a piping bag.

Dip the tops of the filled profiteroles in the melted white chocolate or drizzle it over the top.

Garnish with fresh raspberries before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens