Who are you calling a cream puff?! Oh you were just talking about these Red Velvet Raspberry profiteroles? That’s ok I suppose. Did you know that a cream puff and a profiterole are the same thing? Profiterole just sounds fancier because that’s how the French role. But really the French are just as trashy as us Canadians, eating cream puffs all day long and watching soaps in their nightgowns, they just call it a profiterole to class it up.
Choux paste is my favourite thing to bake, and eat, in terms of baking. All the good stuff comes from choux past; profiteroles, éclairs, churos. If you didn’t just get a food boner for choux paste you’ve got serious problems my friend. Choux paste itself is pretty flavourless, not a lot of sugar or butter involved, which is what makes things taste good, duh! It is really just a light and crispy medium to add sugar and butter to in the form of fillings and toppings. So having fun with different profiterole flavours is pretty easy and definitely worth the labour. I have been on a red velvet kick recently so red velvet profiteroles seemed like a no brainer. But you can try so many different flavours, I’ve even had savoury profiteroles filled with a ricotta mixture, yum city!
So basically the world is your oyster, or profiterole, when it comes to flavour combinations. Take a look at my red velvet raspberry profiteroles below for a major flavour punch in the mouth!
Red Velvet Profiteroles (Makes 28-30 medium profiteroles)
Streusel for top of profiteroles (this gives that cracked look on top of the profiteroles)
¼ cup unsalted butter
1/3 cup brown sugar
1/3 AP flour
Red food colouring
- Combine all the ingredients until fully mixed.
- Role out to ¼ inch thickness between two pieces or saran wrap and place in fridge to firm up. You will use the streusel to top the profiteroles before going into the oven. Once the choux paste is piped out onto the baking sheets you will remove the streusel from fridge and cut out circles to place on each profiterole.
Red Velvet Choux Paste
¾ cup water
¼ cup whole milk
1/3 cup butter
2 tsp granulated sugar
¼ tsp salt
½ cup bread flour
2 tbsp cocoa powder
1 tsp red food colouring
- Preheat oven to 415°F and line two baking sheets with parchment paper or a silpat
- Combine the water, milk, butter, sugar and salt in a saucepan and bring to a boil over medium-high heat.
- While that comes to a boil sift the flour and cocoa powder together and set aside
- Once the liquid is boiling and all the butter is melted remove from heat and dump in the flour all at once. Mix with a wooden spoon or spatula until fully combined with no lumps then return to medium heat.
- Stir the choux paste continually over medium heat until it pulls away from the sides of the pan and forms a soft ball.
- Remove from heat and transfer choux paste to a bowl. Spread it out on the sides of the bowl to allow it to cool quicker. You don’t want to add the eggs while it is too hot otherwise you may scramble the eggs!
- After a minute or two add one egg at a time and mix fully until incorporating the next egg. Add the food colouring last.
- The final consistency should be silky smooth and between a drip and a drop.
- Pipe onto the prepared baking sheets and eggwash each profiterole.
- Top each profiterole with the streusel, cut in a smaller circle than the actual profiterole, so it sits on top like a large hat.
- Put in oven and bake for 5 min at 400°F, after 5 min lower oven to 375°F and bake for another 15 min. After 15 min lower oven to 350°F and bake for 20 more min. In the last 10 minutes of baking you can rotate the pans, but not sooner otherwise the profiteroles may collapse.
- Remove from the oven and poke a small hole in the top of each profiterole to allow it to cool quicker.
- Fill the profiteroles once they are fully cool.
Vanilla Bean Chantilly Cream (fancy name for whipped cream)
2 cups whipping cream
2 tbsp granulated sugar
Beans scrapped out from 1 vanilla bean
Red food colouring
- Add all ingredients together and beat until firm peaks form.
- Set aside around ¾ cup of the whipped cream for the profiterole filling
Raspberry Cream Cheese Filling
8 oz full fat cream cheese (1 package)
½ cup unsalted butter
1 tbsp lemon juice
1 ½ cups powdered sugar
½ cup crushed fresh raspberries
¾ cup whipped cream (see recipe above, whipped to firm peak)
- Whip the cream cheese and butter until light and fluffy
- Add lemon juice and powdered sugar and beat until fully combined and smooth
- Fold in the raspberries and the whipped cream
- Using a piping bag with a small tip, fill each profiterole with the raspberry cream cheese filling
- Pipe the Chantilly Cream (whipped cream) on top
- Garnish with a raspberry
- Stuff yo face!!