For the profiteroles
• Profiterole cases
• Fresh raspberries
• Whipping Cream
• Icing sugar

For the topping
Callebaut® W2 White Chocolate Callets
• Whipping Cream

1. Place the raspberries and a ¼ of the whipping cream into a bowl, mix with an electric whisk until the raspberries are completely broken up
2. Into a clean bowl, strain the mixture through a fine mesh sieve, using a spatula to push all the way through – discard the seeds and remaining pulp
3. Add the remaining whipping cream and icing sugar and mix until combined and the cream starts to form soft peaks
4. Spoon the cream into a piping bag and a fill each individual profiterole case
5. Build the profiterole tower, then heat the white chocolate callets in the microwave with the whipping cream, heat for 20 seconds at a time until a smooth sauce is formed
6. Pour the white chocolate sauce over the profiterole tower, for added theatre do this at the table in front of your diners

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