Raspberry & White Chocolate Profiteroles

1. Pre-heat the oven to 200℃ / 400℉ / Gas 6. Place a roasting tray in the bottom of the oven. Line a baking sheet with grease proof paper. 2. Start to make the choux pastry. Place the water and sugar into a medium sized pan. Dice the butter into very small cubes. Add it to the water. Place the pan on the hob over a low light, allowing the butter to melt gently but evenly. ( Note: by allowing the mixture to boil the volume of liquid will reduce through evaporation and therefore affect the recipe's ratio). Once the butter has melted increase the heat under the pan until it is almost boiling. Remove the pan from the heat. Add the flour and salt all at once.  Use a wooden spoon to mix. Return the pan to the heat.  Keep beating the flour mixture well for a minute or two. You're aiming for the mixture to be smooth and coming away from the sides of the pan whilst it is beaten. You may also start to hear a popping sound, this is the gluten heating, and a sound that the mixture is ready. 3. Cool the choux pastry. Tip the mixture into a heat proof bowl. Allow it to cool for 5 or 10 minutes until it is lukewarm. 4. Finish the choux pastry. Using a stand mixer, hand held electric beaters or a wooden spoon, beat the mixture whilst slowly adding the lightly beaten eggs. You're aiming for the pastry to be smooth and with a good dropping consistency (Note: you may not need all of the egg, likewise you may need to add a little of a third egg - it really depends on the size of your eggs!)5. Pipe the choux buns. Fit a piping bag with a 1cm plain round piping nozzle (see note a below). Fill the bag with the choux pastry.  Pipe the mixture into small balls of equal size. Ours measured about 3-4 cm diameter. Smooth down any points of choux paste with a damp finger. 6. Bake. Use your fingers to flick a little water onto the tray. Place the tray into the centre of the oven. Quickly pour some water into the hot tray in the bottom of the oven to create some steam (the steam helps the choux pastry rise).  Close the oven door and allow to bake for 25 - 30 minutes until they are a good golden colour.  Open the oven door after 20 minutes of baking for a couple of seconds to allow the steam to escape.  Close the door and allow the profiteroles to finish baking. 7. Meanwhile, make the white chocolate creme patissiere (creme pat). Pour the cream and milk into a moderate sized pan. Place on the hob and allow to come almost to the boil. Set the pan aside. In a medium sized bowl whisk the egg yolks and sugar together to combine. Add the cornflour and mix until smooth. Sit the bowl on a kitchen towel to keep it still whilst whisking. Pour half of the hot milk over the egg mixture whisking all of the time. Pour the egg mixture back into the pan, continuing to stir all of the time. Set the pan over a low heat and allow the custard to cook whilst stirring thoroughly all of the time with a wooden spoon. If the custard starts to go a little lumpy as it begins to thicken take it off the heat and beat well until smooth again. Continue to cook the creme pat until a line can be drawn on the back of the wooden spoon without the custard trickling back into the line. The custard should be thick. Add the vanilla extract and the chopped white chocolate. Stir well, allowing the chocolate to completely melt. Pour the custard into a clean bowl (passing it through a sieve if necessary). Cover with clingfilm ensuring the clingfilm is in direct contact with the custard to prevent a skin from forming. Set aside to cool.8. Dry out the choux buns. Remove the buns from the oven and turn off the oven. Use a small sharp knife to pierce a hole in the base of the buns. Replace them on the baking tray upside down (or on their side). Return the tray to the oven to allow the inside of the buns to dry out for 5 minutes. 9. Cool. Remove the buns from the oven and place on a cooling rack to completely cool. 10. Make the raspberry icing once the choux buns and creme pat is completely cool. Place the icing sugar into a bowl.  Add a drop of cold water and the raspberry jam. Mix together.  Continue adding a drip of water and mixing until you have a thick but spreadable icing. 11. Assemble the profiteroles. Uncover the creme patisserie. Stir well until silky smooth. Fill a piping bag fitted with the long nose piping nozzle, (see note b below). Pipe the filling into the choux buns through the 'steam hole' created in step 8.  Wipe away any excess creme patissiere the get on the outside of the choux buns. Use the back of a teaspoon to spread some raspberry icing over the top. Sprinkle with freeze-dried raspberry pieces.12. Enjoy!
Notes a) A 1cm piping nozzle would make piping your choux buns easier, but if you don't have one simply pipe them without a nozzle (as we did!).  Just cut a suitable size hole in your piping bag. b)  A long nose piping nozzle (the type used for filling doughnuts) will make filling the choux buns with the creme patissiere easier, but a plain piping nozzle poked into the bun will still work.