Excerpted from Easy Does It by Christine Flynn. Copyright © 2026 Christine Flynn. Photography by Suech and Beck. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
| Portions |
|---|
| 6 - 7 |
Ingredients
Raspberry Jam:
- 1 cup (250 ml) frozen raspberries
- 1 tablespoon (15 ml) chia seeds
- 1 tablespoon (15 ml) pure maple syrup
Profiterole Pastry:
- 1 cup (250 ml) water
- ½ cup (125 ml) butter Pinch of salt
- 2 tablespoons (30 ml) sugar
- 1 cup (250 ml) all-purpose flour
- 4 to 5 eggs
To serve:
- 3 cups (750 ml) vanilla ice cream
- Icing sugar, for dusting
Directions
Make the Raspberry Jam:
- In a small bowl, stir together the raspberries, chia seeds, and maple syrup.
- Place in the fridge to set while you make the puffs.
Make the Profiteroles:
- Preheat the oven to 400°F (200°C). Line a medium baking sheet with parchment paper.
- In a medium saucepan over high heat, stir together the water, butter, salt, and sugar, until the butter melts and the sugar dissolves. Add the flour and, using a wooden spoon, stir briskly to keep the flour from sticking to the bottom as it combines with the water to form a dough. Reduce the heat to medium-high. Continue stirring until the dough becomes quite stiff, 2 to 3 minutes. Remove the saucepan from the heat.
- Using the wooden spoon, beat in 4 of the eggs, one at a time, until they are fully absorbed. The dough should be shiny, thick, and able to hold its shape when it’s spooned onto the baking sheet. If the dough is too stiff, you may need to add one additional egg, or even just the yolk if they are on the larger side.
- Dip a pastry brush in water. Brush it over the prepared baking sheet to moisten the parchment paper. This will help the pastry rise. Spoon the dough out into 6 or 7 mounds, spacing them out evenly on the tray so they have room to expand. Bake for 20 to 25 minutes, until they are nicely puffed and golden brown. Use a toothpick or metal skewer to poke a small hole in the side of each pastry ball so that the steam can escape, and transfer to a wire rack to cool.
Assemble the Profiteroles:
- Use a serrated knife to slice each puff like you would a sandwich bun, leaving enough puff to make a sort of hinge on one side.
- Put a good size scoop of ice cream in each profiterole.
- Spoon some raspberry jam on top.
- Close the puffs so the top half sits on the ice cream.
- Sift a little powdered sugar on top.
- Serve immediately.