Lindor Profiteroles with Raspberry Cream
Make one-bite profiteroles with a velvety raspberry cream and the perfect, meltingly good topper.
NOTE: For a very vibrantly coloured raspberry cream, tint with Christmas Red and Sky Blue gel food colouring. You can also use any of LINDOR flavour in this recipe — try Stracciatella or Dark Caramel Sea Salt, for example.
Lindt EXCELLENCE 70% Cacao Dark Chocolate Bar, 100g
1 hour
Ingredients
- PÂTE À CHOUX
- ¾ cup (175 mL) all-purpose flour
- ⅓ cup (75 mL) unsweetened cocoa powder
- Pinch of sea salt
- 1 cup (250 mL) water
- ½ cup (125 mL) unsalted butter, cut into pieces
- 4 eggs, lightly beaten
- RASPBERRY CREAM
- 1 pkg (6 oz) fresh raspberries
- 2 tbsp (30 mL) granulated sugar
- 4 oz (125 g) plain, brick-style cream cheese, softened
- ⅔ cup (150 mL) 35% whipping cream
- 3 tbsp (45 mL) icing sugar
- CHOCOLATE GANACHE
- 1 bar (100 g) Lindt EXCELLENCE 70% Dark Chocolate, chopped
- ½ cup (125 mL) 35% whipping cream
- GARNISH
- 12 LINDOR 60% Dark Truffles, sliced in half
- Fresh mint leaves
Lindt Chocolate In This Recipe
Method
Step 1.
Preheat oven to 400°F (200°C).
Step 2.
PÂTE À CHOUX:
Line two large baking sheets with parchment paper. Using a pencil, trace 12 1-1/2-inch (4 cm) circles, 2 inches (5 cm) apart, onto each sheet of parchment paper. Flip paper over so circles are visible and pencil markings are not exposed.
Step 3.
Sift flour, cocoa powder and salt with a fine mesh sieve into a large bowl. Set aside. Combine water and butter in medium saucepan set over low heat. Cook until butter has melted and mixture starts to simmer.
Step 4.
Add flour mixture to saucepan; stir vigorously with wooden spoon until smooth. Continue stirring, over low heat, for 2 to 3 minutes or until mixture pulls away from sides of saucepan and a thin, dry film has developed on bottom of pan. Remove from heat. Vigorously beat in eggs, one at a time, until fully incorporated and mixture is smooth.
Step 5.
Transfer to piping bag fitted with a large 1/2-inch (1.25 cm) plain tip. Pipe onto prepare baking sheets to fill traced circles. Smooth tops with a wet fingertip.
Step 6.
Bake for 25 to 30 minutes or until puffed and doubled in size. Remove from oven; pierce the sides of the profiteroles with the tip of small sharp knife. Return to turned-off oven, leaving the door ajar, for an additional 15 minutes or until dry and hollow sounding when tapped. Transfer to wire rack to cool completely.
Step 7.
RASPBERRY CREAM:
Place raspberries and granulated sugar in small saucepan set over medium heat. Cook for 5 minutes or until thick. Remove from heat and strain through fine mesh sieve. Discard solids; let cool completely.
Step 8.
Beat cream cheese until smooth. Add raspberry mixture; beat until combined. In separate bowl, beat whipping cream with icing sugar until stiff peaks form. Stir one-third of whipped cream into cream cheese-raspberry mixture. Gently fold in remaining whipped cream.
Step 9.
CHOCOLATE GANACHE:
Heat cream, either in the microwave for 40 to 45 seconds, or in a small saucepan over medium-low heat for a few minutes. It’s not necessary to boil; just ensure cream gets hot. Pour over chopped chocolate and let stand for 2 minutes. Whisk until combined and smooth.
Step 10.
Assembly: Slice cooled profiteroles in half, layer with chocolate ganache and pipe raspberry cream on top. Garnish with LINDOR truffle and fresh mint.
Step 11.
Note: For a very vibrantly coloured raspberry cream, tint with Christmas Red and Sky Blue gel food colouring. You can also use any of LINDOR flavour in this recipe — try Stracciatella or Dark Caramel Sea Salt, for example.
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