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 :
