Raspberry Custard Filled Profiteroles with Dark Chocolate Ganache

A friend from another province is visiting, and family came over for dinner, so I needed something special to make for dessert tonight. After all it had to go with a meal that was very time consuming to make. Beef rouladin with gravy, mashed potatoes, and steamed organic sweet corn. Honestly I don't think I have ever made anything that takes as long to prep as the beef rouladin does. It is delicious, but it takes so long to prepare and cook that it is a dish I very rarely make (much to my husbands dismay).

This was a new dessert I played around with tonight. Profiteroles filled with a raspberry custard, and dipped in dark chocolate ganache. On the side I served some key lime ice cream that did not set up as well as I would have liked it to.

This weekend will be filled with lots of good food, and many new recipes. It is only Saturday morning, and already I have 4 recipes to upload (including the Raspberry Custard added last night).

Enjoy!

 Raspberry Custard Filled Profiteroles with Dark Chocolate Ganache

Ingredients:

1 batch Choux Paste
1 batch Raspberry Custard
1 batch Dark Chocolate Ganache

Preparation:

Have the raspberry custard prepared and chilled. Using a piping tip with a large round opening, pipe the custard into the baked and cooled profiteroles.

Prepare the profiteroles, and allow them time to cool completely. This time I didn't pipe them onto the trays but rather I spooned the choux paste onto the trays. Quicker and easier, plus when you have an entire day of cooking ahead of you (minus 3 hours spent in a chemistry lecture in the afternoon), you want something to be done faster.

Using a piping tip with a wide opening, pipe the custard into the profiterole and dip in the ganache. Place them in the fridge to allow the ganache to set.

These were served with soft Key Lime Ice Cream (still had issues getting it to set, but turned out much better than my first attempt. If I had time to let it sit in the freezer for an hour or 2 it woud have been perfect. Either way as it melted it made a wonderful sauce to go with the profiteroles.