Ingredients for the Pâte Sucrée Dough (sweet pastry dough):
75 grams (2,6 oz) unsalted butter, at room temperature
65 grams (2,3 oz) powder sugar
A pinch if salt
1 small egg
1/4 tea spoon vanilla extract
160 grams (5,5 oz) all-purpose flour

Ingredients for the choux (makes 25 profiteroles):
150 ml. water
60 grams (2,1 oz) butter
1 table spoon white sugar
80 grams (2,8 oz) plain flour
A pinch of salt
2 medium eggs, beaten

Ingredients for the white chocolate chestnut mousse:
240 grams (8,5 oz) white chocolate
200 ml. (7 fl oz) heavy whipping cream
300 grams (10, 5 oz) chestnut puree

To make the dough:
Beat butter, sugar and a pinch of salt with your electric mixer until light and fluffy. Add the egg and vanilla and beat for another minute. Add flour and stir with a rubber spatula until a dough is formed. Remove dough from the bowl and knead with your hands for a minute or so to form a ball.
Shape dough into a disk, cover in plastic wrap and put in the fridge to firm up, about 2 hours (or overnight).
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.
Add the flour 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 transfer to a clean bowl. Let is cool a bit, 3-4 minutes, then add the eggs one at a time, mixing until batter is completely smooth.
Put the batter into a piping bag and set aide.

Assemble and bake profiteroles:
Remove pastry dough from the fridge, remove plastic wrap and place over a large piece of baking paper. Put another piece of baking paper over the dough and roll to 1/8th of an inch (3 mm) thickness.
Put the rolled dough in the freezer for about 10 minutes to firm up again.
Using a round cookie cutter (just a bit bigger than the size of piped profiteroles) cut out enough rings for all profiteroles.

Now, line a baking tray with parchment paper and pipe choux into medium size round balls, as you leave room between the profiteroles. Gently place pastry rings on top of the profiteroles pressing gently just enough to stick to each other. Don’t press too hard.
Immediately transfer the tray into the oven and cook profiteroles for about 20 minutes on 200 C. Decrease the temperature to 180C 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.
On the inside profiteroles should be dry, if the batter inside is still moist, bake for another few minutes.

To make the chocolate chestnut mousse:
Add chocolate and cream in a medium saucepan. Heat until cream is hot. Right before boiling, remove from stove and stir until chocolate melts. Let mixture cools completely, then whip up with an electric mixer until fluffy.
Add chestnut puree to the chocolate mixture and stir with a rubber spatula until you have a fine, light mousse. Transfer to a piping bag and set aside until needed.
To assemble profiteroles: cut profiteroles in half, fill in with the chocolate chestnut mousse and serve immediately.

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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.