Mini profiteroles with raspberry cream

Ingredients:

Profiteroles

• 0.5 cups of water
• 55 g butter
• 1/4 teaspoon fine salt
• 2 tablespoons of sugar
• 0.5 cups premium flour
• 2 large eggs
• 1 tbsp turbinado sugar, for sprinkling (optional)
• Powdered sugar
• For serving: raspberry cream (see recipe below), any mousse or ice cream of your choice

Raspberry cream

• 1 cup raspberries
• 3 tbsp. sugar + more to taste
• Freshly squeezed lemon juice, to taste
• 0.5 cups heavy cream, chilled
• 1 tbsp powdered sugar

Preparation:

1. Preheat oven to 220°C.
2. In a saucepan over medium heat, bring the water, butter, salt, and sugar to a boil. Remove the saucepan from the heat, immediately add the flour, and stir vigorously with a wooden spoon for about 1 minute, until the dough comes together. Return the saucepan to the stove and simmer over medium-low heat, stirring constantly, for 2 minutes to evaporate some of the water and "cook" the flour. The dough will become slightly shiny and slightly sticky to the pan.
3. Transfer the dough to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed and, without stopping, add 1 egg. Stop the mixer and scrape down the sides of the bowl. Turn the mixer back on, adding the other egg. Mix until the dough is smooth and glossy and the eggs are evenly incorporated.
4. Using a pastry bag fitted with a plain tip, pipe 0.5-1 cm diameter balls of dough onto a baking sheet. Smooth the tops with a damp finger to ensure even balls. Sprinkle with turbinado sugar, if desired.
5. Bake for 10 minutes, then reduce the oven temperature to 190°C (375°F) (without opening the oven door) and bake until the balls are puffed and golden brown, about 15 minutes. Remove and pierce with a toothpick. Bake for another 10 minutes to crisp up the insides. Cool on a wire rack.
6. Cut the balls in half and top with raspberry cream, ice cream, or your favorite filling. Sprinkle with sugar and serve.
   
   

   Raspberry cream

   
   In a small saucepan, mash the berries and sugar with a wooden spoon. Bring to a boil over medium heat, stirring frequently. Reduce the heat to low and simmer, stirring frequently, until the berries burst and release their juices, about 5 minutes. Strain the mixture through a fine-mesh sieve into a bowl, discarding the seeds. Let cool. Taste and add more sugar and lemon juice if needed.
   
   Whip the cream until light and fluffy. Sift the powdered sugar into the cream. Continue whipping until stiff, but not too stiff, peaks form. Gently fold the raspberry sauce into the whipped cream, mixing until smooth. Store in an airtight container in the refrigerator until ready to serve.