Bake This: Profiteroles with Raspberry Sorbet
article & photos by renata haidle
Profiteroles are a classic in the dessert world. They bring together cream puffs and ice cream in a tiny tower meant to impress the eye and delight the palate. This recipe comes in two versions: the elaborate one for the experienced cook and the very simple one for the novice who wants to surprise their beloved with a less-than-ordinary dessert.
Therefore, if your skill level is solid, follow the recipe below. However, if you’ve never boiled an egg, go to the store and purchase already-made cream puffs, raspberry sorbet, whipped cream, and raspberries and follow the assembling directions at the end of this recipe.
- 1/2 Cup water
- 1/2 stick unsalted butter, cut into small pieces
- 1/4 teaspoon salt
- 1/2 Cup all-purpose flour
- 2 large eggs (at room temperature)
- 3 Cups whipped cream
- 1 Pint raspberry sorbet
- 1 Cup raspberries
Makes 4 servings.
- Preheat the oven to 375 ̊F—line two baking trays with parchment paper.
- In a medium saucepan, bring the water, butter, and salt to a boil. Reduce the heat to medium-low and add the flour. Stir the dough vigorously with a wooden spoon - it will come together quickly; keep stirring over low heat until it forms a smooth, shiny dough ball. The process should take about 2 minutes. There will be a slight crust on the bottom of the pan - do not worry; you did not ruin the dough.
- Place the dough in a clean stainless-steel bowl and use a wooden spoon to break up the mixture so the steam can escape. Keep doing this for a couple of minutes until the dough releases some of its heat.
- Once again using a wooden spoon, add one egg and stir vigorously. The dough will separate - continue to stir until it comes together again into a smooth, shiny ball. Add the second egg and repeat the process.
- Using two small spoons or a small cookie scoop (1 Tablespoon) to form the puffs, place them on the baking trays, leaving an inch of space between the puffs.
- The pastry puffs will have peaks on top - use a finger dipped in water to smooth them over.
- Bake for 25 minutes. Halfway through the baking time, turn the trays 180 degrees to ensure even baking.
- Remove from the oven and transfer the puffs to a cooling rack. When cooled, slice the top gently and fill the puffs with whipped cream. Replace the tops.
- To assemble the profiteroles, place 4-5 puffs on a plate, add a generous scoop of raspberry sorbet, and decorate with whipped cream and raspberries.