Bake of the Week: Wild berry profiteroles

WE all love profiteroles with their classic cream filling and chocolate topping.

We reckon these berry versions from Bonne Maman are even better – we tried several, just to make sure. (It’s a tough job, but someone’s got to do it.)

The creamy custard is amazing and, teamed with the berry and conserve filling, they’re pretty perfect.

Don’t say we aren’t good to you!

You’ll need

For the choux pastry

60g strong plain flour

50g unsalted butter, diced

2 large eggs

For the filling

250g mascarpone cheese

175ml ready-made chilled crème Anglaise or vanilla custard

4 generous tbsp Bonne Maman Strawberry & Wild Strawberry Conserve

200g mixed fresh summer fruits

Icing sugar, to dust

Method

Heat the oven to 200C/180C fan/ gas mark 6/400F. Line 1 or 2 baking sheets with baking parchment.

To make the pastry, sift the flour on to another sheet of parchment. Put the butter in a small saucepan with 150ml cold water. Heat gently until the butter has melted, then bring to the boil. When the liquid is bubbling furiously, remove the pan from the heat and pour in all the flour. Beat with a wooden spoon until the flour has been blended into the liquid. Gradually beat in the eggs until the mixture is thick, smooth and glossy.

Drop tablespoons of the choux paste on to the baking sheets, leaving about 2.5cm between them.

Bake the choux buns for 25–30 minutes or until golden and crisp. Turn off the oven, make a small slit in each bun and return to the oven for a further 2-3 minutes to dry out. Cool on a wire rack.

Meanwhile, whisk the mascarpone, then gradually beat in the custard until smooth.

When ready to serve, halve the profiteroles and put 1 teaspoon of conserve in the bottom of each one. Fill with the mascarpone custard and top with a mixture of fruits. Replace the tops and dust with icing sugar.