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Cream Puffs with Raspberry Filled Cream and Whipped Vanilla Frosting Recipe

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★★★★★

4.8 from 490 reviews

Delight in these classic French cream puffs featuring a light and airy choux pastry filled with sweet, fluffy vanilla whipped cream. Perfectly golden and crisp on the outside, soft and hollow inside, these cream puffs can be filled with luscious cream and fresh raspberries, then dusted with powdered sugar for an elegant dessert.

Ingredients

Scale

Choux Pastry:

  • 1/2 cup water
  • 1/2 cup whole milk
  • 8 Tbsp unsalted butter
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour, measured correctly
  • 4 large eggs, room temperature

Cream Filling and Garnish:

  • 2 cups heavy whipping cream, chilled
  • 4 Tbsp granulated sugar
  • 1 tsp vanilla extract
  • 28 raspberries, optional
  • 1 Tbsp powdered sugar, to garnish

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper to prevent sticking and ensure even baking.
  2. Make the Choux Dough: In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring the mixture to a boil over medium heat, then remove from heat. Quickly stir in the flour all at once with a wooden spoon until just combined.
  3. Cook the Dough: Place the pan back on medium heat and stir constantly for 1 1/2 to 2 minutes. This cooks off excess moisture and forms a thin film on the bottom. The dough will come together into a smooth ball.
  4. Beat and Incorporate Eggs: Transfer the dough to a large mixing bowl. Using an electric mixer on medium speed, beat the dough for 1 minute to cool it slightly. Add the eggs one at a time, mixing well after each addition until the dough is smooth and thick enough to form a ribbon when pulled up.
  5. Pipe the Puffs: Transfer the dough to a piping bag fitted with a 1/2″ round tip. Pipe 28 rounds about 1 1/2″ in diameter and 1/2″ tall on the prepared baking sheet, spacing them about 1″ apart. Smooth out any peaks with a wet fingertip.
  6. Bake the Puffs: Bake at 425˚F for 10 minutes in the center of the oven. Without opening the oven door, reduce the temperature to 325˚F and bake for an additional 20-22 minutes until the puffs are golden brown and hollow inside. Remove and cool completely on a wire rack.
  7. Prepare the Cream Filling: In a large bowl, combine the heavy cream, sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form, about 2 minutes. Transfer to a piping bag fitted with a large open star tip.
  8. Fill the Cream Puffs: Once cooled, fill the puffs by either piping cream into the side until it oozes out or cutting off the tops, filling with cream and optionally a raspberry inside, then replacing the tops.
  9. Garnish and Serve: Dust the filled cream puffs with powdered sugar and serve chilled for a light and elegant dessert.

Notes

  • Be sure to measure flour correctly by weighing or spooning into the cup to avoid dense dough.
  • Eggs must be at room temperature for proper incorporation into the dough.
  • Do not open the oven door during baking to prevent deflating the puffs.
  • The cream filling can be flavored with other extracts or fresh fruit for variation.
  • Filled cream puffs are best served the same day but can be stored in the refrigerator for up to 1 day.

Keywords: cream puffs, choux pastry, whipped cream, French dessert, elegant dessert, homemade pastry

Find it online: https://cheframiflavor.com/cream-puffs-with-raspberry-filled-cream-and-whipped-vanilla-frosting-recipe/