Recipe: Profiteroles with raspberries, ice cream and white chocolate

Restaurant owner, TV chef and chef Jeroen Meurs has been cooking daily in the kitchen of Dagelijkse kost for ten years now. Over the years, countless recipes have passed by, and he is now five cookbooks further along. But a new one is being added; 10 jaar Dagelijkse kost. The book contains 250 fish, meat, vegetarian and sweet recipes – something for everyone! The ultimate dessert? These profiteroles with raspberries, ice cream and white chocolate.

How to make profiteroles with raspberries, ice cream and white chocolate

• Heat 2 decilitres of water. Add the butter. Cut the vanilla pod in half lengthwise and scrape out the seeds. Put them in the pot together with the empty pod. Melt the butter, mix with the whisk and remove the pod. Then add the flour. Turn the heat down low and mix with the whisk. Stir with a wooden spoon or spatula until you have a firm dough that is sufficiently dry.
• Remove the pot from the heat and add the eggs one at a time. Mix vigorously each time until each egg has been incorporated. Add a pinch of salt, mix well and fill the piping bag with the choux pastry.
• Preheat the oven to 180 °C. Cover a baking tray with a sheet of baking paper or a baking mat. Cut off the tip of the piping bag and pipe small, even mounds of batter onto the baking tray. Leave enough space between the portions of batter, as their volume will double during baking. Wet a finger and flatten the pointed tops of the mounds. Bake the profiteroles until golden brown for 25 minutes, then leave them to cool.
• Put 300 g of raspberries in a pot over a moderate heat. Add some sugar syrup and cook the fruit for 15 minutes. Taste and add a splash of lime juice to taste. Strain the cooked fruit. Stir with the rounded side of a spoon until only dry pulp remains in the sieve, and leave the red coulis to cool.
• Spoon portions of raspberry coulis onto the plates. Cut the profiteroles in half with a serrated knife; allow approximately 3 profiteroles per person. Place the bottom halves on the plates. Spoon a small scoop of vanilla ice cream onto each half-profiterole and place the ‘lids’ on top. Dust them with a little icing sugar. Divide fresh raspberries over the plates and finish the dessert with grated white chocolate.

Title: 10 jaar Dagelijkse kost
Author: Jeroen Meurs
Price: €39,99
Publisher: Manteau

Read also:

• Why you should eat raspberries every day
• Recipe: raspberry Lamingtons with salted chocolate and coconut
• Recipe: Baileys white chocolate cheesecake