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.
Ingredients
Units
Scale
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
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.
Notes
- Keep the puff pastry cold before baking for the best rise.
- Chill the cream filling before assembling for a firmer texture.
