Raspberry Choux au Craquelin Recipe
Introduction
Raspberry Choux au Craquelin is a delightful French pastry combining light, airy choux buns with a crisp, sugary craquelin topping and luscious raspberry cream filling. This elegant dessert is perfect for special occasions or a sophisticated treat at home.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter (cubed)
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup all-purpose flour (for craquelin)
- 1/2 cup brown sugar
- 1/4 cup unsalted butter (softened, for craquelin)
- 1 cup fresh raspberries (mashed)
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin (optional, for stability)
Instructions
- Step 1: Prepare the craquelin by mixing the flour, brown sugar, and softened butter in a bowl until a smooth dough forms. Roll it out between two sheets of parchment paper to about 1/8 inch thickness, then refrigerate for 30 minutes until firm.
- Step 2: For the choux pastry, combine water and cubed butter in a saucepan over medium heat. Once the butter melts and the mixture boils, remove from heat and stir in flour and salt until combined. Return to low heat and stir for 2-3 minutes until the dough forms a ball that pulls away from the pan.
- Step 3: Transfer dough to a mixing bowl, let cool slightly, then add eggs one at a time, mixing well after each addition until smooth.
- Step 4: Preheat the oven to 375°F (190°C). Pipe the choux dough into 1.5-inch mounds on a parchment-lined baking sheet. Cut craquelin into circles slightly smaller than the choux mounds and place on top of each. Bake for 25-30 minutes until golden and puffed, avoiding opening the oven door during baking.
- Step 5: Whip heavy cream in a bowl until soft peaks form, then gradually add powdered sugar and vanilla extract. Continue whipping until stiff peaks form. Gently fold in mashed raspberries. If using gelatin, dissolve it in warm water and mix in for stability.
- Step 6: Once the choux pastries are cooled, carefully fill them with the raspberry cream filling and serve immediately.
Tips & Variations
- For a more stable filling, use the optional gelatin to help the cream hold its shape, especially if preparing ahead of time.
- Try substituting raspberries with other fresh berries like strawberries or blackberries for a different fruit flavor.
- Chill the filled pastries before serving to allow the flavors to meld and filling to set.
Storage
Store unfilled choux au craquelin in an airtight container at room temperature for up to 2 days to maintain crispness. The raspberry cream filling should be refrigerated and used within 2 days. Once filled, keep the pastries refrigerated and consume within 24 hours for the best texture. Reheat unfilled pastries briefly in a warm oven to restore crispness if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the craquelin and choux pastry ahead of time?
Yes, you can prepare the craquelin dough and freeze it, then roll and use when needed. The baked choux buns can be made a day ahead and stored in an airtight container, but filling them fresh ensures the best texture.
What can I substitute for gelatin in the raspberry cream filling?
If you prefer not to use gelatin, you can omit it, but the filling may be softer and less stable. Alternatively, use a small amount of agar-agar or cornstarch as a stabilizer.
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Raspberry Choux au Craquelin Recipe
- Total Time: 1 hour
- Yield: Approximately 12 choux pastries 1x
Description
This Raspberry Choux au Craquelin recipe features delicate choux pastry topped with a crisp, sweet craquelin and filled with a luscious raspberry cream. Combining the lightness of traditional choux with the crackly sugar topping and a fresh berry cream filling, this dessert is both visually stunning and delightfully flavorful, perfect for special occasions or an elegant treat.
Ingredients
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter (cubed)
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the Craquelin Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter (softened)
For the Raspberry Cream Filling:
- 1 cup fresh raspberries (mashed)
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin (optional, for stability)
Instructions
- Prepare the Craquelin: In a bowl, combine the flour, brown sugar, and softened butter. Mix until a smooth dough forms. Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thick. Refrigerate the rolled-out dough for about 30 minutes until firm.
- Prepare the Choux Pastry: In a saucepan over medium heat, combine the water and cubed butter. Heat until the butter melts and the mixture comes to a boil. Remove from heat and quickly stir in the flour and salt until combined. Return to low heat and stir for 2-3 minutes until the dough forms a ball and pulls away from the pan. Transfer dough to a mixing bowl, let cool slightly, then add eggs one at a time, mixing well after each addition until smooth.
- Assemble and Bake: Preheat oven to 375°F (190°C). Transfer choux pastry to a piping bag with a round tip and pipe small mounds approximately 1.5 inches in diameter onto a parchment-lined baking sheet. Cut chilled craquelin dough into circles slightly smaller than each choux mound and place atop each mound. Bake for 25-30 minutes until golden brown and puffed; avoid opening the oven door during baking.
- Prepare the Raspberry Cream Filling: Whip the heavy cream in a mixing bowl until soft peaks form. Gradually add powdered sugar and vanilla extract while continuing to whip until stiff peaks form. Gently fold in mashed raspberries. If using gelatin, dissolve it in warm water and incorporate into raspberry mixture for stability.
- Fill and Serve: Once choux pastries have cooled, carefully pipe or spoon the raspberry cream filling into each pastry. Serve immediately or chill briefly before serving for best flavor and texture.
Notes
- Do not open the oven door while baking the choux pastry to avoid collapse.
- The gelatin in the raspberry cream is optional but helps the filling hold its shape longer.
- The craquelin topping adds a delightful crackly texture and sweetness to the choux.
- Chilling the craquelin dough before baking is essential for proper texture.
- Use fresh raspberries for the best flavor; frozen raspberries may add extra moisture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Raspberry Choux, Choux au Craquelin, French Pastry, Raspberry Cream, Craquelin Topping, Dessert Recipe
