Description
Raspberry Cream Puffs are delicate choux pastries filled with luscious raspberry whipped cream. These airy, bite-sized desserts are the perfect combination of crisp shell and creamy, fruity filling – ideal for spring celebrations, brunch, or afternoon tea.
Ingredients
Units
Scale
- For the choux pastry:
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- For the raspberry cream filling:
- 1 cup heavy whipping cream
- 2–3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup fresh raspberries (or raspberry puree)
- Powdered sugar, for dusting
- Fresh raspberries, for garnish (optional)
Instructions
- Make the choux pastry:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, bring butter, water, and salt to a boil. Add flour all at once and stir until dough forms and pulls away from the sides. Cool for 5 minutes.
- Beat in eggs one at a time until smooth and glossy.
- Pipe and bake:
- Pipe 1.5-inch mounds onto the baking sheet. Bake for 20–25 minutes until puffed and golden. Cool completely on a wire rack.
- Make raspberry cream:
- Whip cream with powdered sugar and vanilla until soft peaks form. Gently fold in crushed raspberries or puree.
- Fill the cream puffs:
- Slice each puff in half. Fill the bottom half with raspberry cream and replace the top. Dust with powdered sugar and garnish with raspberries.
Notes
- Make sure the puffs are completely cool before filling.
- You can make puffs a day ahead and fill before serving.
- For stronger berry flavor, use freeze-dried raspberry powder.
Nutrition
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 75 mg
