Profiteroles with Melba Sauce

Name: Profiteroles with Melba Sauce
Yield: Serves 6-8
Cuisine: France
Ingredients: choux pastry made with 3-4 eggs; 1 egg, beaten to mix with ½ tsp salt; 1 cup/250 ml heavy cream, lightly whipped; vanilla pastry cream; ¾ cup/75 ml water, ½ tsp salt, ⅓ cup/75 g butter, cut in pieces; 3-4 eggs; 2 cups/500 ml Melba sauce

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

A fresh raspberry sauce makes a lighter and less rich coating than the more usual chocolate sauce.

Ingredients

choux pastry made with 3-4 eggs
¾ cup/75 ml water

Europe
France
Pastry
Mediterranean
Vegetarian

Method

Heat the oven to 400°F/200°C and grease two baking sheets. Make the choux pastry. Using the pastry bag, pipe 1 in/2.5 cm mounds, well apart on the prepared baking sheets. Brush the