Raspberry Cream Puffs

Can you be in love with a dessert? Well, these raspberry cream puffs might just steal your heart!

Prep Time 1

Cook Time 35

Resting time 1

Total Time 2 35

Course Dessert

Cuisine French

Servings 24 People

Prepare 1 large cookie sheet and two large sheets of parchment paper.
In a large bowl, add butter and sugar, whiz up until smooth, about 3 mins. Add flour in two portions, mixing until combined.
Pour the dough onto a piece of parchment paper and form a flat disk with your hands. Add the second sheet of parchment paper on top. Using a rolling pin, roll the dough until it is ¼ inch in thickness. Place on cookie sheet and put in freezer for at least 30mins, or until ready to use.

Preheat oven to 375°F, prepare cookie sheet lined with parchment paper or a silicon mat.
In a large pot, add water, milk, butter, and bring to a boil.
Once boiling, remove from heat and add flour. With a wood or plastic spoon, start mixing. Add back to element and continue to mix vigorously until the dough pulls away from the side of the pot and a film forms on the bottom of the pot.
Add dough to a large bowl. Add one egg at a time until each egg is incorporated. Don’t worry that every time an egg is added the dough separates. It will come back together.
Add dough to a large piping bag with a 2A wilton tip or a large circular pastry tip. Pipe 1.5 inch circles 2 inches apart on the lined cookie sheet. Wet finger in cold water to fix any imperfections or points. Lightly flick cool water onto the cookie sheet.
Remove craquelin from freezer. Using a circular cutter or circle traced on paper, cut rounds out about 2-2.5 inches in diameter. Place disks on top of each cream puff.
Place in oven and bake for 35 mins or until a golden amber color. Remember, do not open the door!
Once done, place on cooling rack. Let cool completely before adding the filling.

In a large pot, add milk, condensed milk, butter, and sugar, and bring to a boil. While waiting for the pot to boil add egg yolks, flour, and cornstarch to a medium sized bowl. Whisk until light in colour and thick.
Once the milk mixture is boiling, remove from heat and pour ⅓ cup of the milk into the egg mixture while whisking. This is called tempering. Once combined, add the egg mixture to the pot and whisk continuously. Add the pot back to the heat, whisk briskly as not to allow the mixture to burn. As soon as it starts to thicken, remove and add to a bowl. Spoon in your raspberry jam and whisk until well incorporated.
Place cling wrap directly over the surface and place in the fridge for 1 hour. Then, remove and let it come to room temperature.
When you are ready to pipe, cream butter. Then, slowly spoon in pastry cream until it is completely combined. Whip up whipping cream until the cream sticks to the whisk, and then fold into pastry cream.
Add the pastry cream to a piping bag with a 6B Wilton tip.

With a serrated knife, cut the tops off the choux (about ½ inch down) and lightly dust the caps with powdered sugar.
Add a spoonful of jam to the inside of each choux. Then, fill each choux with pastry cream, press a raspberry into the center, and then pipe the cream in a spiral motion creating a swirl. Add the choux top back on, pipe a little pastry cream to the base of a raspberry, place it on top, and set aside. Repeat until done.
Enjoy! - if the choux are to be stored before serving, place in fridge, then let come to room temperature before serving.

Keyword Choux, Pastry, Spring