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Raspberry Choux au Craquelin Recipe

Raspberry Choux au Craquelin Recipe

Indulge in a stunning Raspberry Choux au Craquelin that combines airy pastries with luscious raspberry cream.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 30 minutes
Course: Sweet Treats
Cuisine: French
Keyword: Choux, cream filling, dessert, Elegant Treat, pastry, Raspberry Choux au Craquelin
Servings: 12 pastries
Calories: 250kcal

Equipment

  • piping bag
  • Parchment paper
  • Mixing bowl
  • saucepan

Ingredients

For the Choux Pastry

  • 1 cup water vital for creating steam that puffs up the pastry.
  • 1/2 cup unsalted butter cubed, adds richness and flavor to the dough.
  • 1 cup all-purpose flour provides structure and stability to the pastry.
  • 1/4 teaspoon salt enhances the overall flavor of the choux.
  • 4 large eggs ensures the choux achieves the perfect rise and airy texture.

For the Craquelin

  • 1/2 cup all-purpose flour contributes a crisp texture to the topping.
  • 1/2 cup brown sugar imparts a lovely caramelized flavor.
  • 1/4 cup unsalted butter softened, binds the ingredients and adds richness.

For the Raspberry Cream Filling

  • 1 cup fresh raspberries mashed, brings a bright and tangy flavor to the filling.
  • 1 cup heavy cream creates a rich and luxurious texture in the cream.
  • 1/4 cup powdered sugar sweetens the cream to perfectly complement the raspberries.
  • 1 teaspoon vanilla extract adds a warm, fragrant note to the filling.
  • 1 tablespoon gelatin optional, for stability, helps the cream hold its shape longer.

Instructions

Making the Pastry

  • Prepare the Craquelin: In a bowl, combine the flour, brown sugar, and softened butter. Mix until you achieve a smooth dough that holds together well.
  • Roll Out the Dough: Place the dough between two sheets of parchment paper. Roll it out to about 1/8 inch thick.
  • Chill the Dough: Refrigerate the rolled-out dough for about 30 minutes until it's firm.
  • Make the Choux Pastry: In a saucepan, combine water and cubed butter. Heat over medium heat until the butter melts and the mixture comes to a boil.
  • Form the Choux Dough: Remove from heat, stir in flour and salt until combined. Return to low heat, stirring for about 2-3 minutes until dough forms a ball.
  • Incorporate the Eggs: Transfer the dough to a mixing bowl. Let it cool slightly, then add eggs one at a time, mixing until smooth.
  • Preheat the Oven: Set your oven to preheat at 375°F (190°C).
  • Pipe the Choux Mounds: Using a piping bag, pipe small mounds (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper.
  • Add the Craquelin: Cut the chilled craquelin into circles slightly smaller than your choux mounds. Place a piece of craquelin on top of each mound.
  • Bake: Bake for 25-30 minutes until golden brown. Do not open the oven door during baking.
  • Whip the Cream: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract.
  • Fold in Raspberries: Gently fold in the mashed raspberries. If using gelatin, dissolve in warm water and mix it into the raspberry cream.
  • Cool the Pastries: Once baked, let the choux cool completely before filling.
  • Fill the Choux: Use a small knife to make a hole in the bottom of each choux. Fill with the raspberry cream.
  • Serve and Enjoy: Arrange the filled choux on a serving platter.

Notes

Optional: Dust with powdered sugar for an elegant finish.

Nutrition

Serving: 1pastry | Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 180mg | Fiber: 1g | Sugar: 10g | Vitamin A: 400IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 0.5mg
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