Profiteroles with Raspberry Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 78 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 49 mg | (1 %) | ||
| Calcium | 14 mg | (1 %) | ||
| Magnesium | 6 mg | (2 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the pastry
- 60 grams Margarine
- 130 milliliters water
- 1 pinch salt
- 120 grams Pastry flour
- 4 medium eggs
- For the filling
- 4 clear Gelatin sheet
- 300 grams Raspberries
- 200 milliliters Whipped cream
- 2 Tbsps sugar
- 1 packet Vanilla sugar
- powdered sugar (for dusting)
Preparation steps
For the pastry, bring the water and margarine to a boil with the salt in a saucepan. Pour in the flour all at once and stir with a wooden spoon until the dough forms a lump and a white coating has formed on the pot bottom. Pour into a bowl and stir in the eggs one at a time with the dough hook of an electric hand mixer. Pour the dough into a piping bag with a large fluted tip. Pipe walnut-sized mounds onto a baking sheet lined with parchment paper, leaving adequate space between each. Bake on the middle rack of a preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan: 180 ° C) for 25-30 minutes. Immediately cut in half and set aside to cool.
Soak the gelatin for about 5 minutes in cold water. Coarsely mash the raspberries with a fork. Melt the dripping wet gelatin in a small saucepan over medium heat. Stir in the raspberries and cool until the mixture starts to gel.
Whip the cream and gradually sprinkle in the sugar and vanilla sugar. Fold the cream into the raspberry mixture. Fill the puffs with the raspberry cream, dust with powdered sugar and serve.
