Filled profiteroles with Raspberry Puree

Ingredients for Filled profiteroles with Raspberry Puree

Instructions for Filled profiteroles with Raspberry Puree

To prepare the Filled profiteroles with Raspberry Puree recipe, please follow these instructions:

Bring water and butter to a boil. Add the flour and sugar. Warm dough through stirring to the release the Pan and spoon. Came the dough in a bowl and let it cool down for approx. 2 min. Whisk the egg lightly together and stick it in the dough bit by bit. The dough must not be too steady. Shape the dough with 2 teaspoons to 18 small buns and set them on a plate with wax paper. Behind the water bakkelserne in the middle of the oven. Roof water bakkelserne of the baking plate and let them cool off.

Raspberry Puree: Pressure raspberry pure through a sieve. Season to taste with sugar. Style Raspberry Puree uncovered in the refrigerator for at least ½ hour.

Filling: Whip flødeosten soft with orange juice, add a little at a time, and whip to the cheese is smooth and creamy. Season to taste with sugar and orange peel.

By serving: Advantage cheese filling in water bakkelserne. Serve them with Raspberry Puree on 6 plates. Baking time: about 25 minutes at 200 degrees