If you’re looking for the classic French recipe of pâte à choux topped with craquelin, one that really works, there you have it! I improved these Choux Cream Puffs by making a raspberry coulis that definitely changes the rules of the game when you taste it. I’m not gonna lie, there’s a lot of work ahead, but this Raspberry Chantilly Choux is one of the most delicate and elegant desserts ever. Enjoy!
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● Craquelin
⅓ cup (75g) butter
½ cup (95g) brown sugar
¾ cup (95g) cake flour
food coloring
● Pâte à choux
1 cup (250g) water
1 stick (100g) butter
1 tsp (5g) salt
1 tsp (5g) sugar
1 ½ cup (150g) pastry flour
4-5 medium eggs (200-250g)
● Raspberry Filling
1 cup (125g) fresh raspberries
2.5 tbsp (40g) granulated sugar
½ tsp (2.5g) NH pectin
1 tsp (5g) lemon juice
● Chantilly Cream
1 ¼ cup (300g) heavy cream
3 tbsp (50g) powdered sugar
vanilla extract
Steps:
1. Preheat the oven to 446°F (230°C).
2. For the craquelin use the flat beater and mix butter, flour, sugar and food coloring. Roll the dough to 0.1 inch (3mm) thickness and freeze for 15 minutes.
3. For the Choux Pastry bring to a boil water, salt, sugar and butter. Take the saucepan off the heat and add the flour all at once. Stir until a dough forms and then cook over medium-high heat about 1 minute.
4. Transfer to the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until slightly cooled. Add the eggs, gradually. The dough should be glossy and leave a “V” on the end of the spoon.
5. Pipe the choux dough and place a craquelin circle on top. Bake in a preheated oven at 446°F (230°C) for 5 minutes, then lower the temperature to 180°C (356°F) and bake for 30 minutes. Turn off the oven and leave choux to dry out, door ajar for 15 minutes.
6. For the Raspberry Filling, heat raspberries and half the sugar. Mix pectin with the other half. When the raspberries reach 77-86°F (25-30°C) whisk in the pectin and sugar, boil one minute and add the lemon juice. Pipe into half-spheres and freeze.
7. For the Chantilly Cream, mix heavy cream, vanilla and powdered sugar and whip on medium speed.
8. Assembly: slice off the tops, trim them using a round cutter and sprinkle with powdered sugar. Fill the choux with the Chantilly Cream and place a raspberry filling half-sphere, pipe more Chantilly Cream and put the tops back on.
Tips:
1. After several tests I came to the conclusion that it’s better to chill the choux dough overnight and the next day take it out of the fridge and leave it at room temperature an hour before baking.
2. When making the Choux Pastry you should cook it in the saucepan until mixture pulls away from sides and a film forms on bottom of pan. When adding the eggs, do it in 4-5 batches.
3. If you don’t have too much time to freeze the raspberry filling, add one sheet of hydrated gelatin while the mix is still hot.
4. Store them in the fridge for 2h before serving.
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