Description
These light-as-air cream puffs feature a delicate choux pastry shell filled with a vibrant Raspberry Sugar Kiss cream, offering an impressive yet family-friendly dessert perfect for special occasions or a sweet treat.
Ingredients
- 1 cup water
- 0.5 cup unsalted butter, use organic or plant-based for dairy-free
- 1 cup all-purpose flour, or 1:1 gluten-free flour blend
- 4 large eggs
- 1 pinch salt
- 2 cups fresh raspberries, ripe or frozen thawed
- 0.5 cup granulated sugar, adjust to taste
- 2 Tbsp cornstarch
- 1.5 cups heavy cream, or full-fat coconut cream (chilled overnight) for dairy-free
- 1 tsp vanilla extract
- powdered sugar, for dusting
Instructions
- Make Choux Pastry: In a heavy-bottomed saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat until butter is fully melted and steaming vigorously. Add flour all at once, stirring vigorously with a wooden spoon until a ball of dough forms and pulls away from the sides (approx. 2-3 mins). Transfer to a mixing bowl, cool for 5 minutes, then beat in eggs one at a time until fully incorporated and the dough is smooth. Pipe 1.5-inch mounds onto a parchment-lined baking sheet. Bake at 400F (200C) for 15 minutes, then reduce to 350F (175C) and bake for another 10-15 minutes until golden brown, puffed, and hollow when tapped.
- Prepare Raspberry Filling: In a small saucepan, combine raspberries, granulated sugar, and cornstarch. Cook over medium heat, stirring frequently (5-7 minutes), until the mixture thickens and becomes glossy. Remove from heat and let cool completely.
- Whip Cream: In a cold bowl with a whisk attachment, beat heavy cream and vanilla extract on high speed (approx. 3-4 minutes) until soft peaks form. Gently fold the cooled raspberry mixture into the whipped cream until just combined.
- Assemble Puffs: Once the choux pastry shells are completely cooled, slice each puff horizontally with a serrated knife. Fill generously with the Raspberry Sugar Kiss cream using a spoon or piping bag. Dust with powdered sugar for a delightful finish.
Notes
If your puffs collapse, ensure they are fully baked and dried before removing them from the oven; resist opening the oven door too early. For a lighter option, you can slightly reduce the sugar in the raspberry filling. For dairy-free, use plant-based butter for choux and full-fat coconut cream (chilled overnight) for the filling. A 1:1 gluten-free flour blend can be swapped for gluten-free choux. This recipe is best made when raspberries are in season for peak flavor, but quality frozen berries are a convenient option year-round. You could also swap raspberries for strawberries or mixed berries for a seasonal twist.
- Prep Time: 45 minutes
- Cook Time: 37 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream puff
- Calories: 250 calories
- Sugar: 18 g
- Sodium: 75 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: cream puffs, raspberry, dessert, easy baking, choux pastry, family-friendly, sweet treat, fruit dessert