Scott Harvey Wines

Mini Raspberry Profiteroles with Vanilla-Clove Custard

Mini Raspberry Profiteroles with Vanilla-Clove Custard
Recipe Date:
April 5, 2019
Serving Size:
Cook Time:
Imperial (US)
  • 3 1/2 cups cups milk, divided
  • 1 vanilla bean pod
  • 3 whole cloves
  • 1 cup sugar
  • 4 large egg yolks + 6 large whole eggs
  • 1 1/4 cups cups all-purpose flour, sifted and divided
  • 2 tbsps cornstarch
  • 1/4 lb (1 stick) unsalted butter
  • 1 pinch of Kosher salt
  • 1 cup fresh raspberries, lightly smashed with a pinch of sugar
  • 1 small jar good-quality chocolate sauce (for garnish)
  • Fresh mint leaves (for garnish)

Start by making the custard. In a heavy-bottomed saucepot over medium heat, combine 2 1/2 cups of the milk, the whole vanilla bean, and the cloves. Cook until the mixture just comes to a boil and then strain through a fine-mesh sieve into a bowl.

In a separate large heatproof bowl, combine the sugar and egg yolks and whisk until thick. Add 1/4 cup of the flour and the cornstarch and stir with a wooden spoon until well combined. Gradually stir the milk into the egg mixture. Place the mixture into a clean saucepan on over low heat and stir until the custard comes to a gentle simmer and thickens, about 10 to 15 minutes. Note: if your custard becomes lumpy, transfer it into a bowl and gently pulse with an immersion blender until smooth. Once the custard is done, cover the surface with parchment paper, and set aside to cool to room temperature. Chill in the fridge for several hours.

Preheat the oven to 425°F.

In a large saucepot over medium heat, add the remaining 1 cup of milk, butter, and salt and simmer until the milk is almost to a boil and the butter is melted. Turn the heat to low, add the remaining 1 cup of flour and beat until the mixture comes together and forms a dough.

Pour the hot mixture into the bowl of a food processor and cool for several minutes. Add the eggs and pulse until everything is incorporated and the dough is thick.

Line a baking sheet with parchment paper. Spoon the dough into a pastry bag fitted with a large round tip (or a sandwich bag with a hole snipped in the corner). Pipe into small mounds and then, with a wet finger, lightly press down to flatten the top of each puff.

Bake until lightly browned, about 15 to 20 minutes. Use a small paring knife or kitchen scissors to split the puffs in half horizontally. Generously spoon some chilled custard into the base of each profiterole. Top with a scoop of the raspberry mash and then replace the top.

Drizzle a platter with some of the chocolate sauce and arrange the profiteroles on top. Garnish the platter with fresh mint leaves, and serve the additional chocolate sauce alongside with a spoon.

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