White Chocolate and Raspberry Jam Profiteroles Made with MILKYBAR®
A few desserts evoke the same level of delight and sophistication as the classic profiterole. These choux pastry creations are not only a testament to the skill of the pastry chef but also an opportunity to elevate any menu with a touch of indulgence. Explore a refined take on this beloved French dessert with our White Chocolate and Raspberry Jam Profiteroles recipe, made with our iconic MILKYBAR® Mix-in White Chocolate Chips.
This recipe serves 10, yielding 30 profiteroles in total. Whether for a high-end restaurant, a bustling café, or at a catered event as a profiterole tower - whether served as part of a dessert platter or as a standalone treat - these White Chocolate and Raspberry Jam Profiteroles are certain to captivate your customers and leave a lasting impression that encourages repeat visits.
The preparation requires a blend of technique and artistry, taking just 30 minutes of hands-on time and 40 minutes of cooking to achieve the ideal balance of crispness and creaminess.
The star of this dish is the delicate choux pastry, which serves as the perfect container for a creamy filling of whipped double cream infused with smooth raspberry jam. Each profiterole is then elegantly topped with melted MILKYBAR Mix-in White Chocolate Chips, offering a sweet contrast to the tartness of the raspberry, and finished with a sprinkle of freeze-dried raspberry powder for a burst of colour and flavour.
Ideal for this St. Valentine's Day, enhance your dessert menu by providing this visually stunning and delectable option. On trend and in line with modern cuisine, it will offer plenty of opportunities for your clientele to share their moment on social media.
Follow the instructions below to try the recipe today, or explore more menu ideas to inspire your offering.
- 70g unsalted butter
- 100ml water
- 50ml whole milk
- 1 tbsp caster sugar
- 75g plain flour
- 1/4 tsp salt
- 2 eggs, beaten
- 300 ml whipping cream
- 50g smooth raspberry jam
- 100g MILKYBAR® Mix-in White Chocolate Chips
- 10g freeze-dried raspberries, blitzed to powder
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1Prepare the Choux Pastry: In a medium saucepan, combine 100ml of water, 50ml of whole milk, and 70g of unsalted butter. Heat over medium heat until the butter has completely melted.
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2Incorporate Dry Ingredients: Once the butter has melted, add 75g of plain flour and 1/4 teaspoon of salt to the saucepan. Stir vigorously with a wooden spoon until the mixture forms a smooth dough. Continue cooking for an additional 3-4 minutes until the dough pulls away from the sides of the pan and forms a ball.
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3Cool and Mix: Remove the saucepan from the heat and allow the dough to cool slightly for about 5 minutes. Then, transfer the dough to a stand mixer fitted with a paddle attachment. With the mixer on low speed, gradually beat in 2 beaten eggs, one at a time, until fully incorporated and the mixture is smooth and glossy.
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4Pipe the Profiteroles: Spoon the choux pastry into a piping bag fitted with a large round nozzle. Pipe small mounds (about the size of a golf ball) onto a lined baking tray, spacing them evenly to allow for expansion.
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5Bake: Preheat the oven to 200°C (392°F). Bake the profiteroles for 5 minutes, then reduce the oven temperature to 170°C (338°F) and continue baking for an additional 20 minutes, or until they are golden brown and puffed. Once baked, remove from the oven and allow to cool completely on a wire rack.
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6Prepare the Filling & Fill the Profiteroles: In a mixing bowl, whip 300ml of double cream to medium peaks. Gently fold in 50g of smooth raspberry jam until well combined. Transfer the raspberry cream mixture into a clean piping bag. Carefully fill each cooled profiterole with the raspberry cream through a small hole made in the base.
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7Prepare the Topping & Finish the Profiteroles: Melt 100g of MILKYBAR® Mix-in White Chocolate Chips in a microwave-safe bowl or over a double boiler until smooth. Dip the top of each filled profiterole into the melted white chocolate, allowing any excess to drip off. Sprinkle with a small amount of the remaining MILKYBAR® Mix-in and finish with a dusting of freeze-dried raspberry powder for added colour and flavour.
|
TYPICAL VALUES |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
|
Energy |
1521 kJ 366 kcal |
1157 kJ 279 kcal |
2000 kcal |
14% |
|
Fat |
28.7g |
21.8g |
70 |
31% |
|
of which: saturates |
17.5g |
13.3g |
20 |
67% |
|
Carbohydrate |
21.5g |
16.4g |
260 |
6% |
|
of which: sugars |
13.8g |
10.5g |
90 |
12% |
|
Fibre |
0.8g |
0.6g |
- |
- |
|
Protein |
5.1g |
3.9g |
50 |
8% |
|
Salt |
0.26g |
0.19g |
6 |
3% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
|
Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
|
1157 kJ 279 kcal |
21.8 g | 13.3 g | 10.5 g | 0.19 g |
| 14%* | 31%* | 67%* | 12%* | 3%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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