Raspberry cream puffs

Ingredients for 1 servings:

• 250 ml water, cold
• 100 g butter, diced
• 1 pinch of salt
• 125 g flour
• 4 eggs
• 100 g raspberries
• 200 g whipped cream
• 200 g chocolate, white
• 50 g powdered sugar
• some peppermint leaves, for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

delicious profiteroles filled with raspberry cream

Preheat the oven to 220°C. Pour the water, butter, and salt into a small saucepan and bring to a boil. Whisk the butter and flour until a smooth ball forms. Remove the ball from the heat and place it in a cold bowl. After a short while, add the eggs and whisk the batter. Transfer the mixture to a piping bag and pipe small blobs onto a baking sheet covered in baking paper (they should all be the same size). Press the tips of the batter down with a moistened finger. Bake for 15 minutes until puffy, golden profiteroles form. Remove the sheet from the oven and let it cool. Purée the raspberries. Whip the cream until stiff peaks form, then add the raspberries. Sweeten the cream with powdered sugar, if desired. Transfer the cream to another piping bag. Use a knife to pierce a small hole in each profiteroles and fill the bag with the cream through the hole. Melt the white chocolate and dip the profiteroles in the melted chocolate. Garnish with fresh raspberries and peppermint leaves.