Raspberry & White Chocolate Profiterole Platter


ingredients preparation
  • 125g
    fresh raspberries
  • 62g
    whipping cream

Place into a bowl, mix with an electric whisk until the raspberries are completely broken up 

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

  • 187g
    whipping cream
  • 50g
    icing sugar

Add the remaining whipping cream and icing sugar and mix until combined and the cream starts to form soft peaks

Spoon the cream into a piping bag and a fill each individual profiterole case


ingredients preparation
  • 200g
  • 80ml
    whipping cream

Build the profiterole tower, then heat the callets in the microwave with the whipping cream, heat for 20 seconds at a time until a smooth sauce is formed

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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