Ingredients with Measurements:
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 4 large eggs
- 1/2 cup fresh or frozen raspberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Special Equipment Needed:
- Medium saucepan
- Wooden spoon
- Stand mixer or hand mixer
- Pastry bag
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a medium saucepan, combine the flour, salt, butter, and water. Cook over medium heat, stirring constantly, until the mixture forms a ball and pulls away from the sides of the pan.
3. Remove from heat and transfer to the bowl of a stand mixer or a large bowl. Using the paddle attachment or a wooden spoon, beat in the eggs one at a time until the mixture is smooth.
4. Line a baking sheet with parchment paper. Using a pastry bag, pipe the dough into small mounds on the parchment paper.
5. Bake for 20-25 minutes, or until golden brown. Allow to cool completely.
6. In a small saucepan, combine the raspberries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down.
7. Remove from heat and allow to cool completely.
8. In a medium bowl, combine the heavy cream, vanilla extract, and cooled raspberry mixture. Beat with a hand mixer or stand mixer until stiff peaks form.
9. To assemble, pipe or spoon the raspberry cream into the cooled choux puffs. Serve immediately.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: Makes approximately 24 choux puffs
Nutritional Information: Not available
Substitutions for Ingredients
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
- Fresh or frozen raspberries can be substituted with any other type of berry.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- The raspberry cream can be substituted with any other type of cream filling, such as lemon curd or custard.
- The choux puffs can be topped with melted chocolate or a dusting of powdered sugar.
Tips and Tricks:
- Make sure to cook the raspberry mixture until it thickens, otherwise it will be too runny to pipe into the choux puffs.
- Make sure to pipe the choux puffs onto the parchment paper in even sizes, otherwise they will not bake evenly.
Storage Instructions:
The raspberry choux à la crème can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The raspberry choux à la crème can be reheated in a 350°F oven for 5-10 minutes, or until heated through.
Presentation Ideas:
The raspberry choux à la crème can be served on a platter or in individual serving dishes.
Garnishes:
The raspberry choux à la crème can be garnished with fresh raspberries, a dusting of powdered sugar, or a drizzle of melted chocolate.
Pairings:
The raspberry choux à la crème pairs well with a glass of sparkling wine or a cup of hot tea.
Suggested Side Dishes:
The raspberry choux à la crème can be served with a side of fresh fruit or a green salad.
Troubleshooting Advice:
If the choux puffs are not baking evenly, make sure to pipe them in even sizes. If the raspberry cream is too runny, make sure to cook it until it thickens.
Food Safety Advice:
Make sure to use fresh ingredients and cook the raspberry mixture until it thickens.
Food History:
Choux à la crème is a classic French dessert that dates back to the 16th century. It is made with choux pastry, which is a light and airy dough made with butter, flour, and eggs.
Flavor Profiles:
The raspberry choux à la crème has a light and airy texture with a sweet and tart raspberry flavor.
Serving Suggestions:
The raspberry choux à la crème can be served as an elegant dessert or as a light snack.
Related Categories
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Region: French