Profiteroles or eclairs with raspberry filling and chocolate ganache
White chocolate can be quite sweet but the ratio of cream in the filling lightens the recipe included here and makes it a little more pleasant in my opinion. The tartness of the raspberries also pairs very well with the filling
SERVES
16
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
20
MINUTES
Ingredients
50g butter, softened
2 tsp golden caster sugar
150ml water
75g strong flour
2 eggs, lightly beaten
For the cream:
125g raspberries
15g icing sugar, sieved
125g cream, whipped to stiff peaks
For the ganache:
150mls cream
90g white chocolate, broken into small even-sized pieces
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