Raspberry and pistachio profiteroles with white chocolate ganache


To celebrate the coming of spring, we used our signature choux pastry recipe and put a twist on the traditional chocolate profiteroles by using a wonderful combination of raspberries and pistachios to create these luscious bakes.

The combination of the creamy white chocolate, the tangy raspberries and the crunchy pistachios creates a flawless sensation for your taste buds; sweet yet not too sweet and with a delightful textural surprise from the pistachios.

The addition of the ingredients also contribute to a better nutritional value of the dish compared to traditional profiteroles. The pistachios contain essential dietary fiber, healthy fats to keep your heart working and vitamin B and potassium. The raspberries are extremely low in fat and calories, and also includes a type of fiber that lowers blood cholesterol. Raspberries are also a good source of vitamin C and contains antioxidants that controls certain bacteria and fungi.


We didn’t have a blender or a food processor so we just used a spoon to purée the raspberries; the berries are easy to mash by hand. The slightly tangy taste from the raspberries will blend and mesh together with the sweet taste of the white chocolate… You can never go wrong with raspberries and white chocolate.


Piping the choux pastry isn’t as tricky as it looks! Hold the piping bag very close to the parchment paper, then push on the top of the mixture slowly until you reach the size you want. Once you’re done, use a swirling action to prevent a point from forming (sharp points or irregularities in the dough will burn in the oven). However, if you still find that there are peaks forming after piping, use a damp finger to press them down to make them smooth.

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If you find that the filling is too runny, whip up more cream and fold it into the mixture, or pipe them into the profiteroles and put them into the freezer to harden.


After taking the profiteroles out of the oven, quickly use a skewer or a knife to pierce the bottoms and let the steam out (we used chopsticks). The steam comes from the water that is used in the first step and from the eggs; the dough is very hydrated and the ratio of liquids to dough is normally around 2:1 (some recipes use milk instead of water; that gives the pastry a better taste, but it also makes the pastry rise less). Once the dough is in the oven, the water inside the dough heats and becomes steam, puffing the pastry and creating the traditional light and airy texture. However, if you leave the steam inside the puffs after taking them out of the oven, they will cool down and turn back into water, making your profiteroles soggy and deflate…This is a big no-no.

This is one of the most important steps, don’t forget to do it! Choux pastry is a simple and quick pastry to make, and once you get the hang of it you can be making not only profiteroles, but also chouquettes and eclairs. It’s the perfect way to show off your cooking skills to friends.

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Choux pastry:

  • 50g butter unsalted
  • 75g plain flour sieved
  • 125ml water
  • 2 medium eggs
  • ¼ tsp vanilla essence
  • a pinch of salt


  • 150g fresh raspberries
  • 3 tbsp icing sugar
  • 1½  tbsp lemon juice
  • 200 ml whipping cream


  • 100 g white chocolate, chopped
  • 75 ml whipping cream
  • 10 g butter
  • 50g pistachios, crushed.

Method: For the choux pastry:

  1. Preheat the oven to 220ºC
  2. Bring the water, salt and butter to boil in a small saucepan.
  3. When bubbling, turn the heat off and tip in the flour all at once. Immediately mix vigorously with a wooden spoon  until the mixture forms a dough that leaves the side of the saucepan clean.  Leave to cool for 5 mins.
  4. After it has completely cooled, crack the eggs and beat them in one at a time. This should result in a thick glossy paste.
  5. Transfer the mixture to a piping bag, pipe out 3-4cm balls of the dough onto a large baking sheet lined with parchment paper.
  6. Bake for around 20 – 25 minutes or until fully risen and golden brown.
  7. Remove the profiteroles from the oven and quickly pierce the bottoms using a sharp object to let out the steam. Return to the oven for 5 minutes to dry out the inside.
  8. Leave to cool on wire rack completely before filling and dipping.

For the filling:

  1. Mash the raspberries, lemon juice and icing sugar until puréed.
  2. Whip the cream until stiff peaks form, then gradually fold in the raspberry purée. Spoon the filling into a piping bag and pipe the filling into the profiteroles until it bounces back at you.

For the ganache:

  1. Heat whipping cream and butter on a low heat until simmering.
  2. Place the chocolate into a heatproof bowl and pour the cream on top of it. Leave it to stand for 5 minutes then mix it with a spoon until completely melted.
  3. Dip or drizzle the ganache onto the profiteroles after they are filled. Sprinkle the pistachios over the profiteroles.


  • Tip all the flour in at one go (this is called shooting the flour) and stir vigorously, because if you do not do this the dough will be too runny and will be impossible to shape
  • The mixture might look like it is curdling when you first put the eggs in – this is fine, and you should keep beating the eggs until it is all incorporated into the dough
  • The profiteroles must be completely cooled before piping the filling in, or else it will just melt and fall out of the bun
  • If your ganache sets before you use it, put it back into the microwave for around 30 more seconds, but keep a close watch on it as chocolate burns easily – especially white chocolate
  • When you are folding the raspberry purée into the whipped cream, do so gently to try to keep all the air in

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