White chocolate & raspberry profiteroles made with Clandeboye yoghurt
Monday, March 26, 2018
I recently got to meet some of the cows at Clandeboye yoghurt and was gifted some of their produce. I used the Madagascan vanilla Greek style yoghurt to make white chocolate and raspberry profiteroles. Pretty yummy even if I do say so myself!
Armed with my Clandeboye yoghurt goodies, I set about creating a lovely dessert which would be little bit healthier for not using cream. I made these delicious profiteroles with a white chocolate and yoghurt custard and I have to say, I was really pleased with the results.
My thanks to the ladies of Clandeboye Estate for the yoghurt and the ladies of Eating Ideas Towers for the eggs!
For the profiteroles:
- 100g butter
- 150g plain flour
- 250mls boiling water
- 1 tsp caster sugar
- 1/2 tsp salt
- 4 eggs
For the filling/ sauce:
- 3 tbsps custard powder
- 500mls milk
- 1/2 tsp vanilla extract
- 200mls greek yoghurt (I used Clandeboye Madagascan vanilla Greek style)
- 50g white chocolate
Raspberries to serve
- Preheat the oven to 200C
- Grease two baking sheets and line with greaseproof paper.
- Melt the butter in a pan and add the water
- Bring to a simmer and remove from the heat
- Add the flour, sugar, salt and beat into a roux until the mixture starts to form a ball, coming away from the sides of the pan
- Beat in the eggs until the mixture is smooth and shiny
- Place the mixture in a piping bag
- Pipe into ball shapes on the baking sheets
- Sprinkle a few drops of water over the profiteroles. This will help create steam
- Bake for about 3 minutes or until crisped up and golden
- Cool on a baking tray and make sure to insert a knife into them to let the steam escape
- Place the milk and custard powder in a saucepan and bring to a simmer, stirring constantly until the mixture thickens
- Melt in the white chocolate
- Remove from the heat and allow to cool
- Beat in the yoghurt
- Place the mixture into a piping bag
- Fill the profiteroles with the mixture and build into a pile on your serving dish
- Drizzle the remaining mixture over the top
- Decorate with raspberries and serve
My visit to Clandeboye Yoghurt
I was thrilled to be invited to meet the lovely ladies at Clandeboye Estate. They are a mixture of Jersey cows and Holsteins who work together to produce the milk used in Clandeboye yoghurts. Brian Boggs, General Manager showed me around and Farm Manger, Mark Logan introduced me to all the cows. I will admit to being thrilled to meet their very own Mabel!. If you visit the farm, don’t miss the honesty shop where you can buy some yoghurts and fresh eggs1
If you would like to try my traditonal chocolate profiterole recipe, just click on the image below for all the details you need
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