I made these for the first time yesterday. They are so yummy and perfect for those with a sweet tooth.
Sift the flour onto baking paper. Then melt the butter, water, sugar and milk in a pan. Once melted, bring to the boil and then quickly take of the heat and pour in the flour.
Beat the mixture until it forms a dough and return to the heat for a minute or so. Then leave to cool for a few minutes.
Beat in the egg and vanilla essence until the dough is smooth and pipe into balls onto a baking sheet. Don’t worry if the mixture spreads a bit and seems too running to make balls, add a little more flour and spoon on-they should still rise.
Cook for 20-25 minutes until risen and golden brown. Immediately make a hole in the bottom of each before allowing to cool.
To make the filling, blender or process together the raspberries, lemon juice and icing sugar.
In a separate bowl, whip the double cream until stiff.
Then fold 4 tbsp of the raspberry juice into the cream and pipe the mixture into the bottom of the profiteroles.
Melt the white chocolate in a bowl over a pan of hot water and then drizzle over the profiteroles along with the remaining raspberry juice.
100g plain flour
1tsp caster sugar
1tsp vanilla essence
4tbsp of milk
4 tbsp of water
3tbsp icing sugar
2 tbsp lemon juice
200ml double cream
150g white chocolate