Description
Light and airy choux pastry filled with tangy raspberry cream, perfect for summer gatherings and special occasions.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 cup whole milk
- 4 large eggs
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1 cup fresh raspberries
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Powdered sugar for dusting
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment.
- In a medium saucepan, combine milk, butter, and a pinch of salt. Heat until the mixture reaches a gentle boil.
- Remove from heat and add the flour all at once, stirring vigorously until a smooth dough forms.
- Return to low heat for 1-2 minutes while stirring to dry the dough slightly, then transfer to a mixing bowl.
- Beat in eggs one at a time until the dough is glossy and thick.
- Spoon or pipe rounds onto the parchment, spacing them well.
- Bake at 425°F for 10 minutes, then reduce to 375°F (190°C) and bake for another 15-20 minutes until puffed and golden.
- Pierce each shell with a skewer to release steam, then cool on a wire rack.
- For the filling, cook raspberries, sugar, and lemon juice until berries break down, then strain for a purée.
- Whip heavy cream with sugar and vanilla until soft peaks form, then gently fold in the raspberry purée.
- Fill each shell with raspberry cream and dust with powdered sugar before serving.
Notes
Cool shells completely before filling to maintain their crispness. To make ahead, store unfilled shells in an airtight container and fill within 24 hours.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Raspberry, Cream Puffs, Dessert, Baking, French Pastry
