Valentine’s Day profiteroles : vanilla & raspberry

valentine's day profiteroles

On February 14th, I revisited the profiteroles recipe with this version Valentine’s Day Profiteroles with vanilla and raspberry flavors. Whether you celebrate Valentine’s Day or for all romantic dinners, I invite you to make this gourmet and romantic dessert.

Valentine’s Day Profiteroles : Vanilla & Raspberry

Ingredients

For the pastry

55g flour

100g milk

45g butter

2 medium eggs

1 pinch of sugar

1 pinch of salt

For the craquelin

30g flour

30g sugar

50g butter

20g of pink biscuits powder from Fossier

For the raspberry coulis

250g frozen raspberries

50g caster sugar

2 tablespoon of water

For creating the desert

Vanilla ice cream

Sweet spread with pink biscuits of Reims from Fossier

Valentine’s Day Profiteroles : the steps

For the raspberry coulis

In a saucepan, put the raspberries, sugar and water and bring to a boil. Mash the raspberries at the end of cooking. Reserve.

For the craquelin

Prepare the craquelin by sanding all the ingredients with your fingertips, spread the dough obtained on 3 mm on a sheet of baking paper and set aside in the freezer.

For pastry

For the choux pastry, heat the milk, sugar, salt and butter together in a saucepan. When the mixture is well melted, add the flour all at once and mix using a wooden spoon. Turn the dough in the pan to dry it for 1 to 2 minutes. Put the dough in a bowl and let stand for 3 minutes.

Preheat the oven to 250° in fan heat.

Then add the eggs one by one to the choux pastry, stirring well between each with a wooden spoon. Then pour the dough into a pastry bag.

On a baking sheet, make pastry 3 cm in diameter by holding your pastry bag vertically to the baking sheet, cut with a sharp blow. Make sure to space them out.

Cut the craquelin using a cookie cutter the size of the pastry and arrange on top.

Put in the oven and turn off the oven. Cook for 15 minutes. After 15 minutes, turn the oven back on at 180° and let it dry for 10 minutes. Do not open the oven door before the cabbage has finished cooking! Remove the cabbage from the oven and let cool.

For creating the desert

Cut the choux pastry hat and place a scoop of ice cream. Pour the equivalent of a teaspoon of sweet spread and place the hat on top. Sprinkle with icing sugar and place the raspberry coulis in a cup next to it.

Ready for tasting ?

Other recipes for pink cookies :

valentine's day profiteroles

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