Raspberry Cream Puffs: A Delicate Pastry Delight
Easy raspberry cream puffs featuring crisp choux pastry shells, fluffy whipped cream filling, and fresh raspberries for a stunning tea-time treat.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Total Time: 50 minutes
- Yield: 10–12 cream puffs
- Category: Dessert / Pastry / Baking
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
For the choux pastry:
60 g butter
150 ml water
75 g all-purpose flour
Pinch of salt
2 medium eggs
For the filling:
350 ml heavy cream (chilled)
2 tbsp powdered sugar
Fresh raspberries (for filling and garnish)
Instructions
Preheat oven to 200°C (392°F) and line a baking tray with parchment paper.
In a saucepan, bring water, butter, and salt to a boil.
Add flour all at once and stir vigorously until the dough forms a ball and pulls away from the pan.
Remove from heat and let cool slightly.
Beat in eggs one at a time until the dough becomes smooth and glossy.
Transfer dough into a piping bag and pipe small rounds onto the baking sheet.
Bake for 20 minutes at 200°C, then reduce to 180°C (356°F) and bake 5–8 more minutes until golden.
Turn off oven, leave door slightly open, and let puffs cool inside to prevent collapsing.
Whip heavy cream with powdered sugar until stiff peaks form.
Slice cooled puffs in half and fill with whipped cream and fresh raspberries.
Close and top with extra raspberries or powdered sugar if desired.
Notes
Do not open the oven during initial baking or puffs may deflate.
Let choux cool fully before filling to avoid melting cream.
For extra flavor, add vanilla extract to whipped cream.
Best served fresh on the same day for crisp texture.
