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
Scale
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
