Method Filling

Soak the gelatine in water.

Cook the strawberries with some water and the sugar in a pot on medium-low heat. Reduce until the raspberries have fallen apart and form a sauce. Keep tasting and adjusting the sweetness. I could recommend at least about 4 tablespoons.

Put the sauce through a sieve to get rid of the seeds. Use the residual heat of the pan to melt the gelatine. Mix with the raspberries. Whip the cream until stiff peaks.

Mix the raspberries and crème fraiche, and fold that mixture through the whipped cream. Keep in mind that the raspberry/crème fraiche mixture is not too hot, since it might cause the cream to collapse.

Store in the piping bag in the fridge to set. At least overnight.

Choux buns

Preheat the conventional oven on 210 degrees C.

Melt the butter in the milk on the stove. As soon as the mixture boils (and the butter has melted) add the flour and stir through. Keep stirring to cook the flour. As soon as a ball is formed that lets go of the pan, the dough is done.

Let it cool for about 5-10 minutes. Add the eggs one at a time. Whisk the eggs (or the last egg) to make sure you can also add just a bit. If the choux batter is glossy, souple but still sturdy enough to pipe. It is done. Especially the gloss is a good indicator of batter that is ready to go.

Pipe small dots on a baking tray lined with some baking paper. Bake for at least 17 minutes until nice and golden. DON’T OPEN THE OVEN IN THE MEAN TIME, the profiteroles need to be completely cooked on the inside, otherwise they will collapse!!! Rather getting them out a minute too late than a minute too early!!!!!

Assembly

Once cooled, make a small hole in the bottom of the profiterole and pipe in the filling. Dust with some much-needed icing sugar.