Servings: 16 raspberry cream puffs
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Ingredients
Choux Pastry:
- ¼ cup water ~60 ml
- ¼ cup milk ~60 ml
- 3 tbsp unsalted butter ~45 g
- 2½ oz all-purpose flour ~70 g
- ¼ tsp salt
- 1¼ tsp sugar
- 2 large eggs ~95g after cracking
Streusel Topping:
- 2 oz unsalted butter 4 tbsp or 61g
- 2 oz all-purpose flour 1/2 cup or 61g
- 2 oz light brown sugar 1/4 cup or 61g
- Food dye optional
Raspberry Filling:
- 1/2 pound raspberries ~225g, fresh or frozen
- 1/4 lemon medium
- 2.7 oz sugar 1/3 cup + 2 teaspoons or 75g
- 2 eggs large
- 1 egg yolk large, about 15-17g
- 2 oz butter ~65g
- 4 tsp gelatin ~12g
- 4 tbsp water 60g
- 1 3/4 cups heavy cream ~420 ml
- 16 fresh raspberries for decoration
Instructions
Streusel:
- Soften Butter: Cut the butter into cubes and let it soften at room temperature for about an hour.2 oz unsalted butter
- Mix Dry Ingredients: In a medium bowl, combine sugar and flour.2 oz light brown sugar, 2 oz all-purpose flour
- Add Butter: Incorporate the softened butter using a fork or mixer until evenly mixed.
- Add Food Dye: If using, add the food dye and stir it until well incorporated.Food dye
- Roll Out Dough: Between parchment papers, roll dough to a thickness of 2-3mm. Peel and replace paper as needed for easier rolling.
- Refrigerate: Refrigerate the rolled dough (still between sheets) for about 30 minutes, ideally on a cutting board that will retain temperature for longer.
- Cut Shapes: Cut the dough into 1.5 to 2-inch disks quickly before it softens, remove the excess, and return the disks to the fridge.
Raspberry Curd:
- Bloom Gelatin: In a small bowl, whisk gelatin with water and let it sit until needed.4 tsp gelatin, 4 tbsp water
- Puree Raspberries: Use a hand blender for fresh raspberries or cook frozen raspberries with water until soft. Strain to remove seeds.1/2 pound raspberries
- Prep Lemon: Wash the lemon thoroughly, soaking if needed to remove pesticides.
- Zest & Squeeze: Zest and then juice the lemon.1/4 lemon
- Prep Eggs: Whisk eggs and yolks with sugar in a bowl and set aside.2 eggs, 1 egg yolk, 2.7 oz sugar
- Cook Puree Mixture: Combine raspberry puree, lemon juice, and zest in a pot. Heat until it bubbles then remove from heat.
- Temper Eggs: Slowly mix the hot puree into the eggs to avoid curdling. Return the mixture to the pot.
- Cook: Stir the mixture on low heat until it noticeably thickens.
- Add Butter: Off the heat, add chopped butter and stir until melted and incorporated.2 oz butter
- Add Gelatin: Add bloomed gelatin and whisk until dissolved.
- Strain (Optional): Strain to remove any lumps or cooked egg bits.
- Cover: Cover with plastic wrap and leave at room temperature until it cools to about 100°F (or 40°C).
Choux Pastry:
- Preheat Oven: Heat oven to 390°F (200°C).
- Boil Butter Mixture: In a pot, mix butter, milk, water, salt, and sugar. Bring to a boil, ensuring the butter melts completely.¼ cup water, 3 tbsp unsalted butter, ¼ tsp salt, 1¼ tsp sugar, ¼ cup milk
- Add Flour: Off the heat, add the flour and stir. Return to low heat, stirring continuously for 2-3 minutes until the dough is thick, glossy, and leaves a thin film on the pot bottom.2½ oz all-purpose flour
- Cool Dough: Transfer dough to a bowl and let it cool for 10 minutes, spreading it out to cool faster.
- Whisk Eggs: Beat eggs in a separate bowl.2 large eggs
- Mix Dough: With the dough slightly cooled, mix with a hand mixer. Gradually add half the eggs, mix, then add the remaining eggs bit by bit until the dough forms a 'V' shape when lifted with a whisk or spatula.
Bake:
- Prepare Tray: Line a baking tray with parchment paper or a silicone mat.
- Pipe Dough: Fill a piping bag and pipe dough onto the tray in 2-inch mounds, leaving 1¼ inches space between each.
- Add Streusel: Place refrigerated streusel discs on each dough mound.
- Bake: Place the baking tray in the oven, immediately reduce temperature to 356°F (180°C), and bake for 40 minutes until slightly browned. Open the oven door slightly for the last 5 minutes of baking.
Raspberry Filling:
- Whip Cream: Whip cream until stiff.1 3/4 cups heavy cream
- Combine with Raspberry Curd: Fold whipped cream into cooled and whisked raspberry curd in 3 to 4 stages to keep it light.
Assembly:
- Fill Puffs: Pipe raspberry filling into cooled puffs.
- Chill: Refrigerate filled puffs and the leftover raspberry filling cream for at least an hour to set.
- Decorate and Serve: Decorate each puff with the leftover (now stiff) filling and a raspberry on top before serving.16 fresh raspberries
Notes
Reduce the raspberry filling ingredients by a quarter if you don't want to decorate the puffs with it.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!