Discover the classic elegance of Raspberry Cream Puffs, a delightful dessert that marries light and airy choux pastry with a luscious whipped cream filling. Perfectly baked to golden perfection, these puffs are filled with sweetened cream and adorned with fresh raspberries, adding a burst of color and a refreshing tartness. The combination of the crisp pastry shell and the smooth, creamy filling creates an irresistible texture contrast. Ideal for any occasion, these cream puffs are a testament to traditional baking at its finest, offering a simple yet sophisticated treat that’s sure to please.
Preheat the oven to 200°C (392°F) (top and bottom heat, middle rack).
In a saucepan, bring water, butter, and salt to a boil. Add the flour all at once and stir until the dough comes away from the sides of the pan.
Remove the pan from the heat, let it cool slightly, and then add the eggs one at a time, stirring continuously. The dough should be smooth and glossy.
Transfer the choux pastry to a piping bag fitted with a star nozzle.
Pipe small portions of dough, about 5 cm in diameter, onto a baking sheet lined with parchment paper.
Place the mini cream puffs in the preheated oven. After 20 minutes, reduce the temperature to 180°C (356°F) and bake for an additional 5-8 minutes until golden brown. Important: Do not open the oven door during baking to prevent the cream puffs from collapsing.
After baking, turn off the oven, wait 5 minutes, and then prop the oven door open slightly with a wooden spoon to allow the cream puffs to cool slowly and retain their shape.
Let the baked cream puffs cool completely.
For the filling, whip the cream with the powdered sugar until stiff peaks form.
Horizontally cut the cream puffs and fill them with the whipped cream.
Decorate the whipped cream with fresh raspberries.
Dust the cream puffs with powdered sugar if desired.
Raspberry Cream Puffs are light, airy pastries filled with whipped cream and fresh raspberries. They are crisp on the outside and perfect for desserts or snacks.
Make choux pastry by boiling water, butter, and salt, then adding flour. Stir in eggs one at a time until smooth and glossy. Bake at 200°C (392°F), then reduce to 180°C (356°F).
Use precise measurements, don’t open the oven during baking, and cool the puffs slowly. Fill them with cream and raspberries just before serving.
Yes, bake the puffs the day before and fill them just before serving. Store unfilled puffs at room temperature and filled puffs in the fridge.
Store unfilled puffs in an airtight container. Keep filled puffs in the refrigerator and consume within a few hours. Dust with powdered sugar before serving.
