Raspberry Cream Puff

Raspberry Cream Puffs are light, airy choux pastries filled with a luscious raspberry-infused cream. These elegant pastries are perfect for special occasions, afternoon tea, or simply indulging in a delightful homemade treat. With their crisp golden shells and sweet, tangy filling, these cream puffs offer the perfect balance of textures and flavors.

Why You’ll Love This Recipe

• Light and airy choux pastry with a creamy, fruity filling.
• A sophisticated yet easy-to-make dessert.
• Perfect for parties, brunches, or romantic occasions.
• Customizable with different flavors and fillings.
• Can be made ahead for convenience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Choux Pastry

• Water
• Unsalted butter
• Granulated sugar
• Salt
• All-purpose flour
• Eggs

For the Raspberry Cream Filling

• Heavy whipping cream
• Powdered sugar
• Vanilla extract
• Fresh raspberries (or raspberry jam)

For Garnishing

• Powdered sugar (for dusting)
• Fresh raspberries
• Melted white or dark chocolate (optional)

Directions

Making the Choux Pastry

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Heat water, butter, sugar, and salt in a saucepan over medium heat until butter is melted.
3. Add flour all at once, stirring vigorously until a dough forms and pulls away from the sides of the pan.
4. Cool slightly, then add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
5. Pipe or spoon onto the baking sheet in small mounds, leaving space between them.
6. Bake for 25-30 minutes until golden brown and puffed. Avoid opening the oven door early.
7. Cool completely before filling.

Making the Raspberry Cream Filling

8. Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
9. Mash raspberries and fold them gently into the whipped cream. For a smoother texture, strain out seeds or use raspberry jam.

Assembling the Cream Puffs

10. Slice the tops off the cooled choux pastries or create a small hole in the bottom.
11. Pipe or spoon raspberry cream into the puffs.
12. Replace the tops and dust with powdered sugar.
13. Optional: Drizzle with melted white or dark chocolate for extra elegance.

Servings and Timing

• Servings: 8-10 cream puffs
• Preparation Time: 20 minutes
• Baking Time: 25-30 minutes
• Cooling & Assembling Time: 20 minutes
• Total Time: 1 hour 10 minutes

Variations

• Chocolate Raspberry Puffs: Add cocoa powder to the choux dough or drizzle with chocolate ganache.
• Lemon Raspberry Cream: Mix lemon zest into the filling for a citrusy twist.
• Custard Filling: Replace raspberry cream with vanilla or pastry cream for a classic version.
• Berry Medley: Use a combination of raspberries, blueberries, and strawberries in the filling.
• Nutty Flavor: Sprinkle chopped toasted almonds or pistachios on top.

Storage/Reheating

• Refrigeration: Store filled cream puffs in an airtight container in the refrigerator for up to 2 days.
• Freezing (Unfilled Puffs): Store baked choux pastries in the freezer for up to 2 months. Reheat in the oven at 300°F (150°C) for 5-7 minutes before filling.
• Best Served Fresh: Once filled, they are best enjoyed the same day.

FAQs

Why did my cream puffs deflate?

They may not have been baked long enough. Make sure they are golden brown and firm before removing from the oven.

Can I make the choux pastry ahead of time?

Yes, the dough can be made a few hours in advance and stored in the refrigerator before baking.

How do I ensure a smooth raspberry cream filling?

Strain the mashed raspberries to remove seeds for a smoother texture.

Can I use frozen raspberries?

Yes, thaw and drain them well before adding to the cream to prevent excess moisture.

Why are my cream puffs soggy?

Filling them too early or storing them improperly can cause sogginess. Fill them just before serving for best results.

Can I use store-bought whipped cream?

Yes, but homemade whipped cream gives the best texture and flavor.

What other fillings can I use?

Try Nutella, pastry cream, lemon curd, or mascarpone cheese for different variations.

How do I prevent cracks in my choux pastry?

Make sure the dough is well-mixed and bake at the correct temperature without opening the oven door too soon.

Do I need a piping bag for filling?

No, you can use a spoon or a plastic bag with the tip cut off as a substitute.

Can I make these dairy-free?

Yes, use dairy-free butter and whipped coconut cream as a substitute.

Conclusion

Raspberry Cream Puffs are a delightful and elegant dessert with a crisp pastry shell and a creamy, fruity filling. Whether for a special celebration or an afternoon treat, these pastries are sure to impress. With endless variations and easy preparation, they are a must-try for any dessert lover!

Raspberry Cream Puff

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• Author: Mariem
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

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Description

These raspberry cream puffs feature delicate, flaky puff pastry filled with a luscious raspberry and cream filling. Lightly dusted with powdered sugar and topped with fresh raspberries, they make an elegant dessert for any occasion.

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Ingredients

Units USM Scale 1x2x3x

For the Puff Pastry:

• 1 sheet frozen puff pastry, thawed
• 1 tablespoon granulated sugar
• 1 egg, beaten (for egg wash)

For the Raspberry Cream Filling:

• 1 cup (240ml) heavy cream
• 1/4 cup (30g) powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup (75g) fresh raspberries, mashed

For Garnish:

• Fresh raspberries
• Powdered sugar

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Instructions

• Prepare the Puff Pastry:
  • Preheat oven to 400°F (200°C).
  • Roll out puff pastry and cut into squares.
  • Place on a baking sheet lined with parchment paper, brush with egg wash, and sprinkle with granulated sugar.
  • Bake for 12-15 minutes until golden brown and flaky.
  • Let cool completely.
• Prepare the Raspberry Cream Filling:
  • In a bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  • Fold in mashed raspberries gently.
• Assemble the Cream Puffs:
  • Slice puff pastry squares in half horizontally.
  • Pipe or spoon the raspberry cream onto the bottom half.
  • Place the top half back on and press lightly.
• Serve and Enjoy:
  • Dust with powdered sugar and top with fresh raspberries before serving.

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Notes

• Keep the puff pastry cold before baking for the best rise.
• Chill the cream filling before assembling for a firmer texture.