Spelt Strawberry And Raspberry Profiteroles With White Chocolate Sauce

White Spelt Strawberry and Raspberry Profiteroles with White Chocolate Sauce

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25-35 minutes Nuts Vegetarian

About this recipe:

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Fresh whipped cream and summer berries are the ideal combination to fill these airy spelt choux puffs, topped off with a white chocolate sauce.  Any combination of strawberries, raspberries or blackberries could be used.  

Equipment:

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saucepan, large baking tray, baking liner or parchment paper, 4 x mixing bowls, electric beater and jug

Ingredients:

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SPELT CHOUX BUNS
75g Doves Farm Organic White Spelt Flour
Ā½ tsp caster sugar
2 eggs
50g butter
140ml water

STRAWBERRY AND RASPBERRY CREAM FILLING
75g strawberries
50g raspberries
25g icing sugar
125ml double cream
berries, for decoration

WHITE CHOCOLATE SAUCE
75g white chocolate
150ml single cream

Method:

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180°C, Fan 160°C, 350°F, Gas 4

Spelt Choux Buns

  1. Pre-heat the oven.
  2. Line a large baking tray with a baking liner or parchment paper.
  3. Sift the flour into a bowl, sprinkle the sugar on top and put it beside the cooker.
  4. Break the eggs into another bowl, beat them well and leave this bowl next to the cooker too.
  5. Put the butter and water into a saucepan over a medium heat.
  6. When the butter has melted and water come to the boil, remove the pan from the heat.
  7. Immediately add the flour from the bowl and mix into a thick paste.
  8. Return the pan to a gentle heat, stirring vigorously for 30 seconds, to make a soft dough.
  9. Remove the pan from the heat.
  10. Add a third of the egg and beat it into the dough with a spatula.
  11. When it is incorporated, beat in another third of the egg.
  12. Beat in the remaining egg to make a thick and smooth paste.
  13. Take a spoon of the paste, scrape it onto a second spoon, then scrape it back onto the original spoon to encourage the formation of a ball of choux paste.
  14. Drop the ball of paste onto the baking tray and repeat with the remaining paste.
  15. OR, put the choux paste into a piping bag and pipe balls of dough onto the baking tray.
  16. Bake for 25-35 minutes until golden brown and crisp to the touch.
  17. Remove the tray from the oven.
  18. As soon as you can handle the choux balls, cut the side of each bun with a sharp knife to allow the steam to escape.
  19. Transfer the choux buns to a wire rack to cool.

Strawberry and Raspberry Cream Filling

  1. Chop the strawberries and halve the raspberries into a bowl.
  2. Add the icing sugar and mash roughly.
  3. Put the cream into a large mixing bowl and beat until thick.
  4. Stir in the mashed berries.
  5. Spoon or pipe the mixture into the middle of the cold choux buns.
  6. Chill until ready to serve.

White Chocolate Sauce

  1. Break the white chocolate into small pieces in a bowl.
  2. Measure the cream into a saucepan and gently heat until almost boiling. Remove the pan from the heat.
  3. Pour the cream onto the chocolate and leave to stand for 2 minutes.
  4. Stir until the chocolate has dissolved and pour into a jug.
  5. Serve the sauce with the profiteroles.

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