There’s something magical about the delicate, airy nature of choux pastry that transports me back to my childhood. I can still remember the first time my grandmother invited me into her kitchen, the warm aroma of freshly baked pastries swirling around us. She would whip up choux pastry with a playful flair, teaching me the importance of patience and precision. Today, I’m excited to share a modern twist on her beloved recipe: whimsical raspberry cream puffs. These delightful treats are filled with a rich raspberry cream, bursting with flavor and joy.
Ingredients
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 4 large eggs
For the Raspberry Cream Filling:
- 1 cup heavy cream
- 1/2 cup raspberry puree (fresh or frozen, strained to remove seeds)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Fresh raspberries
- Powdered sugar for dusting
Instructions
To make the choux pastry, start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine the water, butter, salt, and sugar. Place over medium heat and cook until the butter is melted and the mixture begins to boil. Remove from heat.
Add the flour all at once, stirring vigorously with a wooden spoon until the mixture pulls away from the sides of the pan, forming a ball. This should take about 1-2 minutes.
Allow the dough to cool for a few minutes. Then, add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. You may not need all the eggs; add just until the dough is pipeable but still holds its shape.
Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, leaving space between each puff.
Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed. Do not open the oven door during baking, as this can cause the puffs to collapse. Once baked, turn off the oven and let them sit inside for an additional 5 minutes to dry out.
While the puffs cool, prepare the raspberry cream filling. In a mixing bowl, combine the heavy cream, raspberry puree, powdered sugar, and vanilla extract. Whip the mixture until stiff peaks form, being careful not to overwhip.
Once the choux puffs are completely cool, use a sharp knife to make a small slit in the side of each puff. This will allow steam to escape and make room for the filling.
Using a piping bag fitted with a small round tip, fill each cream puff generously with the raspberry cream.
To serve, place the filled puffs on a platter, garnish with fresh raspberries, and dust with powdered sugar for an elegant touch.
These whimsical raspberry cream puffs are not just a treat for the taste buds; they are a celebration of memories, love, and the joy of baking together. Enjoy them with family and friends, and let the nostalgia of choux pastry fill your kitchen with warmth!