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These treats look straight out of a fancy bakery but don’t sweat it—the method is down to earth once you figure out Choux pastry basics. The shells come out light and crisp, hiding soft whipped cream and a playful hint of raspberry inside. There’s something fun about breaking that crisp shell and hitting all that creamy goodness.
When I first made these, it was a wild rush to get ready for a birthday bash. My crew finished every last one before the cake even showed up. Now they're a staple for celebrations.
Irresistible Ingredients
- Raspberries: Not a must but they brighten up all the flavors—grab big, juicy ones for the best results
- Powdered sugar: A light shake on top makes them look pro—use a tiny sifter for the softest look
- Vanilla extract: Brings that sweet note to your filling—pure vanilla gives the richest taste
- Heavy whipping cream: Cold and full fat are best for cream that stands up fluffy
- Eggs: Room temp lets them mix in easy for those signature puffs
- All purpose flour: This is for the pastry structure—scoop and level so you don’t get too much
- Salt: Boosts taste, especially if you can use fine sea salt
- Granulated sugar: Just enough to gently sweeten up your dough
- Unsalted butter: Makes the puffs buttery and tender—get the good stuff for max flavor
- Water and whole milk: Use both for tender dough—cold, fresh milk gives the best results
Easy Step-by-Step Guide
- Fill and Fancy Up Your Puffs:
- Once cool, fill each pastry by piping cream into the side or cutting in half and piling cream in. Tuck in a raspberry for a pop of sweetness. Sift powdered sugar on top for a final touch.
- Whip the Cream Up:
- Start with cold cream in a big bowl, add your sugar and vanilla. Whip away until stiff peaks form and it holds firm. Scoop into a piping bag with a star tip.
- Bake and Let Cool:
- Bake at high temp ten minutes—don’t open that oven! Drop heat to 325 F and bake till they’re golden, twenty minutes more. Move to a rack and let cool all the way so the inside sets up right.
- Pipe Out the Puffs:
- Move your dough into a piping bag with a half inch round tip. Pipe out neat little mounds on your pan and space them out. Wet your finger and smooth down any funny tops.
- Cool Down, Add Eggs:
- Spoon hot dough into a clean bowl and mix for a minute to cool it off. Add eggs one by one, beating each in well. The dough turns glossy and thick, and should droop in ribbons if you lift your beater.
- Dry That Dough Out:
- Put the pan back on medium heat and keep mixing a couple minutes, so any excess water steams off. You’ll know you’re good when a thin layer forms at the bottom.
- Cook Up the Choux Dough:
- In a medium pot, toss in water, milk, butter, sugar, and salt. Stir as it heats, just until everything melts and it starts bubbling. Take off the heat and dump in the flour all at once, then stir like crazy with a wooden spoon till it comes together.
- Fire Up the Oven and Prep the Pan:
- Crank the oven to 425 F so your dough puffs quick. Lay parchment paper on your baking tray so nothing sticks.
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I just love tossing really fresh raspberries inside. They burst with juice and zing, always making me think of sunny summers, laughing with my sister as we filled tray after tray together.
Keeping it Fresh
Unstuffed shells stay good in an airtight box at room temp for a day or keep in the freezer for up to two months. Don’t fill them until right before you want to eat for the crispiest bite and smoothest cream.
Swaps and Switch-ups
No whole milk? Water will do just fine, though your puffs might be a tad lighter. For a flavor change, swap in almond extract or use blackberries in place of raspberries.
How to Serve
These are the perfect sweet finish for a holiday or birthday or even just a lazy brunch. Stack into a tall tower with extra berries or put next to a cup of coffee at a get-together.
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Background and traditions
The story of Choux dough starts in France, way back in the 1500s. Its weird name comes from looking a lot like tiny cabbages—which is what choux means. For centuries, people have made these pastries to celebrate big life moments.
Frequently Asked Questions
- → How do you achieve light, airy choux pastry?
Start by cooking the dough in a pan to steam away any extra moisture. Beat in eggs one by one until it’s smooth, then pipe and bake—that’s how you get that puffy, crisp bite.
- → Can I make the cream puffs ahead of time?
Bake the shells a day early and seal them tight so they stay nice. Add the cream right before serving so the shells don’t go soggy.
- → What type of cream is best for the filling?
Go for cold heavy cream. Whip it up with vanilla and sugar until it stands in firm peaks—this makes it rich and holds its shape great.
- → Are raspberries necessary for the filling?
You don’t have to use raspberries—they’re there for a tangy kick. You could swap in other berries if you want to try something new.
- → How can I prevent peaks when piping the pastry?
Stop squeezing the bag and give it a quick twist on top, then just tap down any points with a wet finger before baking. That’ll help your puffs come out smooth.