Small Batch Raspberry Cream Puffs Recipe

If you’re craving a delicate, melt-in-your-mouth dessert that bursts with fresh fruit flavor, then this Small Batch Raspberry Cream Puffs Recipe is here to delight you. These flaky, golden choux pastry puffs filled with luscious homemade raspberry cream create a perfect balance of airy texture and sweet tanginess. Perfect for intimate gatherings or a lovely afternoon treat, this recipe bakes up a small batch of 10-12 irresistibly charming cream puffs from scratch that showcase the elegance of French dessert-making right in your kitchen.

Ingredients You’ll Need

Nothing fancy here—just a handful of simple, essential ingredients that each play a vital role in creating those perfectly light and flavorful cream puffs. Each component works in harmony to build a fresh, tender pastry and a luxuriously smooth raspberry filling.

• 50 g raspberries (fresh or thawed): These provide the bright, juicy fruit flavor that complements the creamy filling beautifully.
• 15 g powdered sugar: Adds just the right amount of sweetness without overpowering the raspberries.
• 100 ml whipping cream: Whipped to soft peaks, it creates that rich, fluffy texture inside each puff.
• 60 ml water: Essential for making the choux pastry light and airy by steaming the dough as it bakes.
• 30 g butter: Gives richness and helps create the tender crumb of the pastry.
• 35 g flour: The base that binds the choux dough together for structure and chew.
• 1 egg: Adds moisture and helps the dough rise to its signature puffed shape.

How to Make Small Batch Raspberry Cream Puffs Recipe

Step 1: Create the Choux Pastry Dough

Start by combining the water and butter in a saucepan over medium heat until it reaches a boil. This is the steaming stage that will make the pastry puff up beautifully. Once boiling, quickly sift in the flour and whisk vigorously by hand off the heat until the mixture forms a smooth dough. Return it to the heat for 1-2 minutes to cook off any excess liquid so the dough is perfect for piping.

Step 2: Incorporate the Egg

Let the dough cool down for about 15 minutes—this step is crucial so the egg doesn’t scramble when added. In the meantime, whisk the egg by hand until smooth. When the dough is cool enough, slowly pour in the egg while whisking until the dough is glossy and holds its shape nicely inside your piping bag.

Step 3: Pipe and Shape the Puffs

Line a baking tray with parchment paper to prevent sticking and pipe 10-12 generous rounds of dough, leaving enough space between each for doubling in size while baking. Smooth down any peaks with a moistened finger to ensure even puffing.

Step 4: Bake to Golden Perfection

Bake the pastries in a preheated oven at 180°C (350°F) fan-forced for 25-30 minutes depending on the size of your puffs. You’ll know they’re ready when they turn a beautiful golden brown. For the best results, turn off the oven and let the puffs rest inside with the door slightly ajar for 10 minutes—this helps avoid collapsing.

Step 5: Prepare the Raspberry Cream Filling

While the puffs cool to room temperature, blend the raspberries with powdered sugar until smooth for a naturally sweet and vibrant fruit purée. Fold this into the whipping cream and beat at medium speed until the mixture holds enough body to pipe but remains light and airy.

Step 6: Assemble the Cream Puffs

Carefully slice the tops off the cooled choux puffs. Using a piping bag fitted with a star nozzle, fill each hollow pastry with the raspberry cream, moving the bag upwards to ensure there’s a generous swirl of filling inside. Place the tops back on like a charming lid and dust lightly with powdered sugar for a finishing touch.

How to Serve Small Batch Raspberry Cream Puffs Recipe

Garnishes

Enhance the delicate flavors by garnishing with a few extra fresh raspberries and a sprig of mint for a pop of green. A light dusting of powdered sugar just before serving adds an elegant, snowy finish that looks as dreamy as it tastes.

Side Dishes

Pair your cream puffs with a glass of chilled sparkling rosé or a cup of fragrant Earl Grey tea for a delightful afternoon treat. A simple mixed berry salad can also be a refreshing complement that echoes the raspberry notes in the puffs.

Creative Ways to Present

For a whimsical presentation, arrange the cream puffs on a tiered dessert stand, alternating with edible flowers or delicate macarons. You could even turn them into an impressive croquembouche centerpiece by stacking and adorning them with spun sugar for special occasions.

Make Ahead and Storage

Storing Leftovers

Store any leftover cream puffs in an airtight container in the refrigerator to keep the raspberry cream fresh and the pastry from becoming soggy. They’re best eaten within 1-2 days for optimal texture and flavor.

Freezing

If you want to keep the puffs longer, freeze the unfilled pastry shells separately in a sealed bag. When ready to enjoy, thaw them at room temperature and freshly whip the raspberry cream to fill, ensuring the best taste and texture.

Reheating

To revive the choux pastry shells, briefly warm them in a 150°C (300°F) oven for 3-5 minutes before filling. Avoid reheating once filled, as the cream is best served chilled and fresh.

FAQs

Can I use frozen raspberries for the filling?

Absolutely! Thaw frozen raspberries completely and drain excess liquid before blending to prevent watery cream. They work just as well and bring lovely color and flavor to the cream.

What if I don’t have a piping bag or star tip?

No worries! You can cut the corner off a sturdy plastic bag about 1 cm wide to pipe the dough and cream. Although a star tip adds a decorative swirl, a plain round piped filling is just as delicious.

How do I know when the cream puffs are fully baked?

Look for a deep golden brown color and a firm exterior. They should feel light and crisp when tapped gently. Letting them rest in a slightly open oven finishes drying out the insides and prevents collapse.

Can I make the raspberry cream ahead of time?

You can prepare the raspberry purée a day in advance and keep it refrigerated. It’s best to whip and fill the cream puffs on the day you plan to serve for the freshest texture.

Is this recipe suitable for beginners?

Yes! This Small Batch Raspberry Cream Puffs Recipe is designed to be approachable, with clear steps and minimal ingredients, making it a fantastic project for anyone eager to learn classic French pastry techniques in a small, manageable batch.

Final Thoughts

There’s something truly magical about the way flaky choux pastry pairs with luscious raspberry cream, creating a dessert that feels elegant yet welcoming. I hope this Small Batch Raspberry Cream Puffs Recipe inspires you to try your hand at homemade cream puffs and experience that satisfying joy of baking from scratch. Trust me, once you taste these delicate pockets of sweetness, they’ll become a treasured favorite you’ll return to time and time again.

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