Small Batch Raspberry Cream Puffs Recipe
This recipe for small batch raspberry cream puffs features delicate choux pastry filled with luscious raspberry whipped cream. Perfect as an elegant dessert for gatherings of four, these French-inspired cream puffs combine fresh raspberries and smooth cream in airy baked puffs for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10-12 cream puffs, serves 4 people
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Choux Pastry
- 60 ml water
- 30 g butter
- 35 g flour
- 1 egg
Raspberry Cream Filling
- 50 g fresh or thawed raspberries
- 15 g powdered sugar
- 100 ml whipping cream
Instructions
- Prepare the choux pastry dough: Combine the water and butter in a saucepan and bring to a boil. Once boiling, remove from heat and sift in the flour. Whisk by hand until fully incorporated, then return briefly to heat for 1-2 minutes to evaporate any excess moisture.
- Incorporate the egg: Allow the mixture to cool for 15 minutes. Whisk the egg by hand in a separate bowl. Pour the cooled dough into the beaten egg and whisk until smooth and fully combined. Transfer this mixture to a piping bag.
- Pipe and bake the puffs: Line a baking tray with parchment paper. Pipe 10-12 evenly spaced puffs, ensuring they have room to expand during baking. Smooth any peaks with a moistened finger. Bake in a preheated fan-forced oven at 180°C (350°F) for 25-30 minutes until golden brown.
- Cool the baked puffs: When golden, turn off the oven, leave the door slightly ajar, and let the puffs rest for 10 minutes inside. Remove and cool completely to room temperature before filling.
- Make the raspberry cream filling: Blend the raspberries with powdered sugar into a smooth purée. Combine this purée with whipping cream and whip at medium speed until thick enough to pipe. Transfer to a piping bag fitted with a star nozzle.
- Assemble the cream puffs: Cut the tops off the cooled puffs, reserving the lids. Fill the hollow puffs by piping the raspberry cream inside steadily. Replace the top lids and finish with a dusting of powdered sugar for an elegant look.
Notes
- For piping the choux pastry, an 806 Ateco tip (Wilton 12) or a piping bag cut to a 1 cm diameter opening works best.
- The raspberry cream filling requires longer whipping time compared to regular whipped cream to achieve the right texture.
- Nutritional information is an estimate calculated online and should be considered only a guideline.
