With Domenica Houlihan
Prep time: 20 minutes
Cooking time: 20 minutes, plus another 20 minutes for piping cream into the profiteroles
Makes 30 profiteroles
100g soft butter
1 teaspoon sugar
150g plain flour 4 eggs
1 cup of raspberry cream
Bring the milk, water, butter and sugar to the boil.
Tip in the flour, stir with a wooden spoon until it comes away from the sides of the saucepan, stir for at least a further minute.
Transfer the dough to a bowl and stir in the eggs one at a time, if using an electric mixer, use the paddle attachment.
Mix until the dough is smooth and shiny
Pipe small balls of the mixture directly onto the baking tray, lined with baking paper
Cook for 20 minutes, when cool, make a small hole in the bottom of each profiterole, pipe the cream into each.
1 Cup cream, lightly whipped
2 tablespoons raspberry powder
2 tablespoons icing sugar
Stir the ingredients together, being careful not to over mix.
You can dip the profiteroles in chocolate or toffee to complete your dessert
(Broadcast: 19 Apr 2012)