Chocolate profiteroles with raspberry mousse

Chocolate profiteroles, filled with light and creamy raspberry mousse. Not much to say about this recipe. The only thing I can assure you is that it’s much easier than it looks.
The post got too long anyways, so I will leave you to the recipe itself.

Ingredients for the chocolate profiteroles (makes 12 large profiteroles):
120 ml. water
50 grams (1,75 oz) butter
1 table spoon white sugar
60 grams (2 oz) plain flour
20 grams (0,20 oz) cocoa powder
A pinch of salt
2 medium eggs, beaten

For the raspberry mousse:
380 grams (14 oz) raspberries
20 grams (0,20 oz) sugar (*for the raspberries)
1 tea spoon cornstarch
4 egg yolks
60 grams (2 oz) sugar (*for the yolks)
1 tea spoon vanilla extract
110 grams (4 oz) white chocolate, chopped up into small pieces
100 ml. heavy whipping cream

To make profiteroles:
Preheat your oven to 200 C fan-forced.
Add water, sugar and butter into a medium sized saucepan and bring to the boil on medium high heat.
In medium bowl combine the flour, cocoa and salt.
Add the flour mixture into the saucepan all at once and start beating with a wooden spoon until the batter thickens and begins to pull away from sides of the pan.
Remove from the heat and add the eggs one at a time, mixing until batter is completely smooth.
Line a baking tray with parchment paper.
Put the batter into a piping bag and pipe it into medium size round balls, as you leave room between the profiteroles.
Cook profiteroles about 10-12 minutes on 200 C fan-forced. Decrease the temperature to 180C fan-forced and cook for another 20 minutes.
Leave the door of the oven ajar and cook for another 10 minutes.
Turn off the oven and take profiteroles out to cool completely.
The inside of the profiteroles should be dry, if the batter inside is still moist, bake for another few minutes.
TIP: If you want to add interesting texture to the profiteroles, before baking, sprinkle them with cocoa powder and then put in the oven.

To make the raspberry mousse:
Mix the raspberries with 20 grams of sugar in a small saucepan. Start cooking on medium heat until sugar dissolves and the raspberries soften. Remove from the heat and strain through a fine mesh. Discard the seeds. Add 3-4 tablespoons from the strained raspberry sauce into a small bowl and pour the rest back into the saucepan. Turn the heat to medium-high.
Add the cornstarch to the small bowl of raspberry sauce and stir until the starch dissolves.
Pour the cornstarch-raspberry mixture over the raspberry sauce in the saucepan. Start whisking the sauce on medium-high temperature until it thickens. Keep in mind that the sauce will thicken additionally once it cools completely. Remove from the heat and set aside to cool completely.
Prepare the egg yolk mixture: In a medium saucepan whisk the egg yolks and sugar until pale. Add vanilla extract and start cooking on medium / medium-low heat (depending on how strong your stove is). Whisk almost constantly until all sugar dissolves and the egg yolk mixture is hot to the touch. Cook egg yolks on medium low heat until you temper them, then you can turn the heat up a bit and continue cooking until the mixture thickens. Make sure to whisk often to avoid curdling the eggs.
Once the sugar dissolves and the mixture is thickened, remove from the heat and add the chocolate. Stir until it melts completely.
Add the raspberry purée to the chocolate – egg mixture and mix to combine. Set aside to cool completely.
In a large bowl whip the cream until stiff peaks form. Add the raspberry-chocolate-egg mixture to the whipped cream and gently fold with rubber spatula.
Cover with plastic wrap and put in the fridge to chill completely.

To assemble: Fill a piping bag with the raspberry mousse.
Cut profiteroles in two and pipe a little bit of the raspberry mousse over the bottom of each profiterole. Cover with the top and serve immediately.
***Don’t fill up profiteroles in advance. If you want to have them for a dinner party or other occasion, prepare all in advance and just fill them up right before serving.
Raspberry mousse is a bit too much for 12 profiteroles, so, pipe the rest into small pudding jars and serve as it is.