Raspberry And Strawberry Profiteroles. A twist on a classic favourite.
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There’s something irresistibly indulgent about profiteroles, and these Raspberry and Strawberry Profiteroles take the classic dessert to a fresh, fruity new level.
Light, crisp choux pastry filled with luscious cream and finished with vibrant berries feels both elegant and playful, perfect for when you want a dessert that truly wows.
They look impressive on the plate, yet still carry a sense of fun that makes them hard to resist.
Everyone loves profiteroles but why not try adding a little summery fruity freshness with sliced strawberries and crumbled raspberry cream then drizzle with warm chocolate sauce or a fresh berry sauce? – see Cook’s Tip.
Recipe and image courtesy of Seasonal Berries.
Raspberry And Strawberry Profiteroles:
Raspberry And Strawberry Profiteroles.
The sweetness of ripe strawberries and the gentle tartness of raspberries cut beautifully through the richness of the cream, creating a dessert that feels balanced rather than heavy.
Each bite delivers a contrast of textures: delicate pastry, soft filling, and bursts of juicy fruit.
Finished with a drizzle of chocolate sauce, a dusting of icing sugar, or a glossy glaze, these profiteroles feel like something you’d order in a restaurant but can happily enjoy at home.
Serves 4 | Preparation time: 35 minutes | Cooking time: 15-18 minutes
Ingredients:
Profiteroles:
- 150ml (¼ pint) water
- 50g (2oz) butter
- 65g (2½ oz) plain flour
- 2 medium eggs
- ½ tsp vanilla essence
Sauce:
- 150g (5oz) dark chocolate, broken into pieces
- 150ml (¼ pint) semi skimmed milk
- 2 tbsp icing sugar ½ tsp vanilla essence
Filling:
- 150ml (¼ pint) double cream
- 100g (4oz) 0% fat plain Greek yogurt
- ½ tsp vanilla essence
- 2 tbsp icing sugar, plus a little extra to decorate
- 150g (5oz) raspberries
- 225g (8oz) strawberries, hulled, sliced
Method:
- Preheat the oven to 200oC (400oF), Gas Mark 6.
- Lightly grease a large baking sheet.
- Pour the water into a saucepan, add the butter then heat gently until the butter has just melted.
- Bring to the boil then take off the heat and sift in the flour.
- Mix together then put the pan back on the heat and cook, stirring, until the mixture makes a smooth ball.
- Leave to cool for 15 minutes.
- Beat the eggs with the vanilla then gradually beat into the cooled choux pastry in the pan, or transfer to a food processor if you’d rather.
- Beat until really smooth then spoon into a large piping bag fitted with a 1.5cm (3/4 inch) plain piping tube.
- Pipe about 20 balls on to the greased baking sheet, leaving space between them.
- Bake for 15-18 minutes until well risen and golden.
- Make a slit in the side of each choux puff to let the steam escape then put back into the turned off oven for 3- 5 minutes until crisp then take out and leave to cool.
Adding The Filling:
Adding The Filling:
- To make the sauce, add the chocolate, milk and sugar to a small saucepan and heat gently, stirring occasionally until the chocolate has melted and the sauce is smooth.
- Stir in the vanilla.
- Sprinkle surface with a little caster sugar if not serving immediately so that a skin doesn’t form.
- Whip the cream until it forms soft swirls then fold in the yogurt, vanilla and sugar.
- Crumble in the raspberries and briefly fold together.
- Slit the choux puffs almost in half, arrange the sliced strawberries over the base of each one then top with a spoonful of raspberry cream.
- Press the lids back in place then arrange on serving plates.
- Dust lightly with sifted icing sugar and serve drizzled with warm chocolate sauce.
Cook’s Tip:
- The cooked choux puffs can be made the day before and kept in an airtight tin then fill and serve with sauce when you need them.
- For kids or adults who don’t like dark chocolate then use half dark and half milk chocolate for a lighter tasting sauce or why not drizzle with an easy berry sauce made by pureeing 225g (8oz) strawberries and 150g (5oz) raspberries pureed together then press through a sieve before serving
About this post -Recipe and photo credit by Seasonal Berries. So what do you think about this recipe?
Do you also fancy making some? Because I do.
Raspberry And Strawberry Profiteroles:
Raspberry And Strawberry Profiteroles.
They’re ideal for celebrations, dinner parties, or special occasions when you want a dessert that feels a little luxurious.
At the same time, their familiar flavours keep them comforting and approachable.
If you’re looking to step up a classic favourite with a fresh, seasonal twist, these berry-filled profiteroles are guaranteed to impress.
Firstly, Tiered Strawberry Jelly And Custard.
Bringing this dessert back to the table is about more than just taste; it’s about reliving moments.
It’s ideal for sharing with children, who will love the colours and wobble, or for serving to adults who’ll instantly recognise it and smile.
Whether enjoyed after a family meal or made just for fun, tiered strawberry jelly and custard is a joyful reminder that sometimes the best desserts are the ones we grew up loving.
Also, Get The recipe Here: Tiered Strawberry Jelly And Custard.
Lemon And Blackberry Traybake:
Secondly, Lemon And Blackberry Traybake, Anyone?
Great for afternoon tea, cut into squares.
There’s something wonderfully inviting about a classic traybake, and this Lemon and Blackberry Traybake is a perfect addition to any afternoon tea spread.
Simple, generous, and full of flavour, it’s the kind of bake that feels both comforting and elegant.
Also Get The Recipe Here: Lemon And Blackberry Traybake.
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About this post: No compensation, commission, or sponsorship has been received from Seasonal Berries for posting this recipe. I am simply sharing yummy recipes that I get sent from them.
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Polka Dot Lady. You can also read more about me here: Polka Dot Lady.