Profiteroles

Ingredients

• 250 ml milk
• 1 pinch salt
• 60 g Butter
• 150 g flour
• 4 eggs
• 250 ml Whipping Cream
• 2 tbsp vanilla sugar
• 250 g raspberries
• powdered sugar (for dusting)

Instructions

1. 1.

   Step 1 and 2: Bring the milk, salt, and butter to a boil in a small saucepan. Remove from heat and pour the flour all at once into the mixture. Stir well with a wooden spoon and return the dough to the heat, stirring vigorously until the dough separates from the bottom and a white coating forms. Transfer to a bowl, let it cool slightly, then gradually fold in the eggs so that they combine smoothly with the puff pastry dough.

2. 2.

   Step 3: Whisk everything into a smooth, silky dough and then fill a piping bag, using either a plain or star tip as desired.

3. 3.

   Step 4: Preheat the oven to 200°C (400°F) with both fan and top heat.

4. 4.

   Step 5: With some space between them, pipe walnut‑sized dots of dough onto a baking sheet lined with parchment paper.

5. 5.

   Step 6 and 7: Bake in the preheated oven for about 15 minutes until golden brown. Remove from the tray and cool on a wire rack.

6. 6.

   Step 8: Slice each puff pastry half either with a knife or scissors.

7. 7.

   Step 9: Whip the cream with vanilla sugar to stiff peaks, fill a piping bag, and pipe onto the bottoms of the puffs.

8. 8.

   Step 10: Spoon raspberries over the whipped cream.

9. 9.

   Step 11: Carefully place the tops back on and dust with powdered sugar before serving.