Description
Master elegant Raspberry Cream Puffs! Craft airy choux pastry from butter, water, flour, and eggs. This classic, impressive dessert delivers delicate crunch and creamy bliss.
Ingredients
- Unsalted butter: 1/2 cup (113g)
- Water: 1 cup (240ml)
- All-purpose flour: 1 cup (120g)
- Large eggs: 4
- Salt: 1/2 teaspoon
- Heavy whipping cream: 2 cups (480ml)
- Powdered sugar: 1/2 cup (60g)
- Fresh raspberries: 1 cup, plus more for garnish
Instructions
- Step 1: Make Choux Pastry Base. In a medium saucepan, combine butter, water, and salt. Bring to a rolling boil over medium-high heat. Remove from heat, immediately add all the flour, and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return to low heat for 1 minute, stirring constantly to dry out the dough.
- Step 2: Add Eggs and Pipe Dough. Transfer the dough to a large mixing bowl. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, until the dough is smooth and glossy. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Pipe or spoon 1.5-inch mounds of dough onto the prepared sheet, spacing them 2 inches apart.
- Step 3: Bake the Puffs. Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and continue baking for another 20-25 minutes, or until golden brown, puffed, and firm. Do not open the oven door during baking. Turn off the oven, crack the door open slightly, and let the puffs cool completely inside for at least 15 minutes to prevent collapsing.
- Step 4: Prepare Raspberry Cream. While puffs cool, in a chilled large bowl, whip the heavy whipping cream and powdered sugar together on medium-high speed until stiff peaks form. Gently fold in the 1 cup of fresh raspberries, lightly mashing some as you fold, to create a beautiful raspberry-infused cream.
- Step 5: Assemble and Serve. Once the cream puffs are completely cool, slice each puff horizontally with a serrated knife. Fill the bottom half generously with the raspberry cream, then place the top half back on. Dust with extra powdered sugar and garnish with additional fresh raspberries before serving.
Notes
- To keep your Raspberry Cream Puffs at their best, store any assembled ones in an airtight container in the refrigerator and enjoy them within 1-2 days; the pastry is freshest shortly after filling.
- We don't recommend reheating assembled cream puffs, as the delicate raspberry cream will melt; however, if you have any unfilled choux shells, a quick 5-minute refresh in a 300°F (150°C) oven will re-crisp them beautifully before filling.
- Elevate your serving by accompanying these delightful puffs with a light dusting of cocoa powder, a drizzle of raspberry coulis, or even a small side of limoncello for an adult treat.
- The secret to tall, stable cream puffs is patience: absolutely avoid opening the oven door during baking, and crucially, let them cool completely inside the turned-off oven with the door slightly ajar to prevent collapsing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cream puff
- Calories: 290
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 14g
- Trans Fat: 0.1g
- Protein: 9g