Raspberry Cream Puffs

Raspberry Cream Puffs are light and airy pastries made from choux dough, filled with a rich raspberry whipped cream filling. These elegant and slightly tangy desserts offer the perfect balance of sweetness and creaminess, making them a delightful treat for any occasion. Whether served at a tea party, a festive celebration, or as an indulgent weekend dessert, raspberry cream puffs never fail to impress.

Why You’ll Love This Recipe

• A beautiful dessert with a professional bakery-style appearance

• Combines the crisp texture of choux pastry with a silky raspberry cream

• Perfect for entertaining or special occasions

• Can be prepared in stages ahead of time

• Customizable filling to suit seasonal fruits or flavor preferences

• Light yet indulgent, ideal for warmer seasons

• Not overly sweet, with a lovely balance of tartness from the raspberries

• A fun baking project for those who enjoy pastry making

• Impressive yet easier to make than they appear

• Elegant addition to a dessert table

Ingredients

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

• Water

• Unsalted butter

• Granulated sugar

• Salt

• All-purpose flour

• Large eggs

• Heavy whipping cream

• Powdered sugar

• Vanilla extract

• Fresh or thawed raspberries

Directions

1. Make the choux pastry
   In a medium saucepan, combine water, butter, sugar, and salt. Bring to a simmer over medium heat. Once the butter is melted and the mixture is bubbling, remove it from the heat and stir in the flour all at once. Return the pan to medium heat and cook the dough for 1–2 minutes, stirring continuously, until it forms a ball and pulls away from the sides.

2. Cool and add eggs
   Let the dough cool for 5 minutes. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The final dough should be smooth, glossy, and thick enough to hold its shape when piped.

3. Pipe and bake
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Using a piping bag fitted with a round tip, pipe 2-inch rounds of dough spaced apart. Use a wet finger to smooth the tops if needed. Bake for 15 minutes, then reduce the oven to 350°F (180°C) and bake for another 13–15 minutes, or until puffed and golden. Allow to cool completely on a wire rack.

4. Prepare the raspberry cream
   In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract to soft peaks. In a separate bowl, mash the raspberries and gently fold them into the whipped cream. Chill until ready to use.

5. Assemble the cream puffs
   Slice each puff in half horizontally. Pipe or spoon the raspberry cream onto the bottom half and top with the other half of the puff. Dust with powdered sugar before serving if desired.

Servings and Timing

Yield: About 12 cream puffs
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: Approximately 1 hour

Variations

• Lemon Raspberry Cream: Add a tablespoon of lemon zest to the cream for a citrus twist.

• Chocolate Glazed: Top the puffs with a drizzle of melted dark chocolate for added richness.

• Mixed Berry Filling: Combine raspberries with blueberries or blackberries for a more complex fruit flavor.

• Pastry Cream Base: Use a raspberry pastry cream instead of whipped cream for a denser filling.

• Mini Puffs: Make smaller puffs for bite-sized party desserts.

Storage/Reheating

Store unfilled puffs in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
Filled cream puffs should be kept in the refrigerator and consumed within 2 days for best texture.
To re-crisp unfilled puffs, place them in a 300°F (150°C) oven for 5–8 minutes. Allow them to cool before filling.

FAQs

How far in advance can I make the cream puffs?

You can make the pastry shells up to 2 days in advance or freeze them for longer storage. Fill them just before serving for the best texture.

Can I use frozen raspberries?

Yes, thaw and drain frozen raspberries before folding into the cream to avoid excess moisture.

What if I don’t have a piping bag?

You can spoon the dough onto the baking sheet and use a plastic bag with the corner snipped off for filling the puffs.

Why did my cream puffs collapse?

Cream puffs may collapse if underbaked or if cooled too quickly. Ensure they’re golden and hollow-sounding before removing from the oven.

Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free flour blend designed for baking. The texture may vary slightly.

Can I use jam instead of fresh raspberries?

Yes, raspberry jam can be folded into whipped cream, though it will be sweeter and may change the consistency slightly.

How do I know when the choux pastry is ready?

It should form a smooth, thick paste that holds its shape when piped. It should not be runny or too stiff.

Can I freeze filled cream puffs?

It’s best to freeze unfilled shells. Filled puffs can become soggy after thawing due to the moisture in the cream.

Do I need to poke holes in the puffs after baking?

If the puffs seem very moist inside, a small hole can be poked to let steam escape and prevent sogginess.

What else can I fill these with?

Custards, mousses, or ice cream are all delicious alternatives to raspberry cream.

Conclusion

Raspberry Cream Puffs are a delightful combination of crisp choux pastry and soft, fruit-infused whipped cream. Their elegant appearance and balanced flavor make them a perfect addition to any gathering or special occasion. With easy-to-follow steps and make-ahead options, this recipe is accessible even to novice bakers. Enjoy these light, flavorful treats fresh and impress your guests with homemade patisserie perfection.