Lindor Profiteroles with Raspberry Cream
Lindt EXCELLENCE 70% Cacao Dark Chocolate Bar, 100g
- 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
- 12 LINDOR 60% Dark Truffles, sliced in half
- Fresh mint leaves
Lindt Chocolate In This Recipe
- Lindt LINDOR 60% Cacao Chocolate Truffles Bag, 150gSpecial Price $6.50 Regular Price $9.29
Preheat oven to 400°F (200°C).
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.
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.
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.
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.
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.
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.
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.
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.
Assembly: Slice cooled profiteroles in half, layer with chocolate ganache and pipe raspberry cream on top. Garnish with LINDOR truffle and fresh mint.
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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