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Chocolate profiteroles with raspberry sauce
Chocolate profiteroles with raspberry sauce
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulgent chocolate ice cream nestled in light, guilt-free choux pastry.
Ingredients:
  • 30g butter, chopped
  • 125ml (1/2 cup) water
  • 75g (1/2 cup) plain flour, sifted
  • 2 eggs, lightly whisked
  • 6 scoops low-fat chocolate ice-cream
  • Icing sugar, to dust
  • 200g frozen raspberries, thawed
  • 6.00 gm icing sugar
  • 15.00 gm water
Instructions:
  • Preheat your oven to 200°C and prepare a baking tray with non-stick baking paper.
  • In a saucepan over medium-high heat, melt the butter with water until it boils. Remove from heat and mix in the flour. Cook over low heat, stirring with a wooden spoon, until the mixture forms a ball and pulls away from the sides of the pan. Let it cool for 5 minutes before using.
  • In a bowl, use an electric beater to slowly incorporate the egg, ensuring it is well combined after each addition.
  • Shape the mixture into 6 equal portions and place them onto the lined tray with a spoon, leaving about 2cm of space between each. Bake at the initial temperature for 20 minutes, then lower the temperature to 180°C and bake for an additional 15 minutes, or until golden brown. Turn off the oven.
  • Carefully slice a slit in the side of the profiteroles, making sure not to cut all the way through. Allow the profiteroles to cool completely in the oven with the door slightly ajar.
  • Prepare the raspberry sauce by blending raspberries, icing sugar, and water in a food processor until smooth. Strain the mixture through a fine sieve into a small bowl to remove seeds.
  • Slice each profiterole in half. Top each base with a scoop of rich chocolate ice-cream and sandwich with the top half. Distribute among individual serving plates, sprinkle with a dusting of icing sugar, and accompany with the luscious raspberry sauce.

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