Raspberry Cream Choux Ring

This Raspberry Cream Choux Ring is a delightful, airy dessert filled with luscious raspberry cream, perfect for summer gatherings.

Prep Time: 30

Cook Time: 30

Cooling Time: 10

Total Time: 1 10

Course: Sweet Treats

Cuisine: French

Keyword: baking, choux pastry, dessert, mascarpone, raspberries, Raspberry Cream Choux Ring

Servings: slices

Calories: 350kcal

1 cup water crucial for creating steam that helps the pastry rise
1/2 cup unsalted butter (cubed) adds richness; use coconut oil for a dairy-free option
1 cup all-purpose flour provides structure; bread flour can offer a chewier texture
1/4 teaspoon salt enhances flavors in the pastry
4 large eggs contributes to the pastry's rise and moisture

1 cup heavy cream whipped to form soft peaks
1/2 cup mascarpone cheese adds a creamy, rich texture
1/2 cup fresh raspberries (plus extra for garnish)
1/4 cup powdered sugar sweetens the cream without making it grainy
1 teaspoon vanilla extract infuses a warm flavor that complements the raspberries

1/2 cup powdered sugar forms a sweet, glossy finish
1-2 tablespoons milk adjust for desired consistency of the glaze; can also use almond milk
fresh raspberries for decoration

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine the water and cubed butter. Heat over medium until the butter melts and begins to boil.
Remove the saucepan from heat, stir in the flour and salt until a smooth dough forms, return briefly to low heat for 1-2 minutes.
Transfer to a mixing bowl to cool slightly, then add the eggs one at a time, mixing until smooth and glossy.
Transfer dough to a piping bag and pipe a ring onto the baking sheet, about 8-10 inches in diameter.
Bake for 25-30 minutes or until golden brown and puffed, then turn off the oven and cool inside for 10 minutes.
Remove and transfer to a wire rack to cool completely.

Whip the heavy cream in a mixing bowl until soft peaks form.
In another bowl, combine mascarpone cheese, powdered sugar, vanilla extract, and raspberries.
Gently fold the whipped cream into this mixture until smooth.
Once cooled, slice the choux ring in half horizontally, fill the bottom half with the raspberry cream.
Place the top half back on, creating a sandwich of pastry and cream.
To make the glaze, mix powdered sugar with milk until smooth, then drizzle over the top.
Decorate with fresh raspberries for presentation before serving chilled.

Optional: Garnish with mint leaves for added freshness.

Tried this recipe?Let us know how it was!