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Chocolate cream puffs with raspberry “nice” cream

Chocolate cream puffs with raspberry “nice” cream

5
Points® value
Total Time
4 hr 40 min
Prep
25 min
Cook
45 min
Serves
8
Difficulty
Easy
As the cream puffs bake, they rise and form holes in the centres that just beg to be filled with something delicious, like this vibrantly coloured nice cream. We call the filling "nice" cream because it's not ice cream. Pureeing frozen fruit makes a frozen dessert that is 100% delicious—and nutritious. Pro tip: Keep a stash of bananas at the ready in your freezer for so you can make a batch of nice cream whenever the mood strikes. Try mixing in another variety of berries, if you'd like.

Ingredients

Raspberries

150 g, frozen

Banana

2 medium, frozen, broken into pieces

Plain White Flour

120 g

Cocoa Powder

2 tablespoon(s), level

Rapeseed Oil

3 tablespoon(s)

Caster Sugar

2 tablespoon(s)

Butter

1 tablespoon(s), unsalted

Salt

¼ teaspoon(s), Kosher

Egg, whole, raw

2 large, raw

Egg white, raw

1 individual

Instructions

  1. To make nice cream, in food processor, purée fruit, occasionally scraping down sides of bowl, until thick and creamy. Transfer to airtight container with lid. Cover and freeze until firm, about 3 hours.
  2. Preheat oven to 200°C/400°F. Into small bowl, sift flour and cocoa powder. In heavy saucepan, add 1 cup water, oil, sugar, butter, and salt and cook over medium heat, stirring, until butter melts. Bring to boil, stirring occasionally. Remove from heat and mix in dry ingredients. Return to medium heat and cook, stirring constantly, until dry, thin layer forms on bottom of pan and dough forms into ball, about 5 minutes. Remove from heat. Let cool in pan for 2 minutes. Beat in eggs and egg white, one at a time, beating between each addition until smooth.
  3. Line baking sheet with parchment paper. Transfer batter to pastry bag. (Or transfer to resealable plastic bag. Press batter into 1 bottom corner and cut off 1/2 inch from corner). Pipe 16 mounds onto prepared baking sheet, spacing mounds apart. Dip your fingertip in water and gently press tops of mounds to flatten.
  4. Bake for 15 minutes. Reduce oven temperature to 180°C/350°F. Bake puffs until puffed, hollow, and fully baked in centre (break one open slightly to check), about 10 minutes more. Let cool on wire rack. Cut puffs in half horizontally. Fill each puff with 1 rounded tbsp of nice cream.
  5. Serving size: 2 puffs

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