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Raspberry Choux au Craquelin Recipe

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5 from 72 reviews

This Raspberry Choux au Craquelin recipe features light and airy choux pastry topped with a crunchy, sweet craquelin layer, filled with a luscious raspberry cream. The combination of crisp exterior and creamy, fruity filling makes for an elegant and indulgent dessert perfect for special occasions or impressive treats.

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

  1. Prepare the Craquelin: In a bowl, mix the flour, brown sugar, and softened butter until a smooth dough forms. Place the dough between two sheets of parchment paper and roll out to about 1/8 inch thickness. Refrigerate the rolled dough for 30 minutes until firm.
  2. Prepare the Choux Pastry: In a saucepan over medium heat, combine water and cubed butter. Heat until the butter melts and the mixture boils. Remove from heat, add flour and salt quickly, stirring until combined. Return to low heat and stir for 2-3 minutes until the dough forms a ball and pulls away from the pan sides. Transfer to a mixing bowl, let cool slightly, then add eggs one at a time, mixing well after each until smooth.
  3. Assemble and Bake: Preheat oven to 375°F (190°C). Transfer pastry to a piping bag fitted with a round tip. Pipe 1.5-inch diameter mounds onto a parchment-lined baking sheet. Remove chilled craquelin from the fridge and cut into circles slightly smaller than the choux mounds. Place craquelin on top of each mound. Bake for 25-30 minutes until golden brown and puffed. Do not open oven door during baking.
  4. Prepare Raspberry Cream Filling: Whip heavy cream in a bowl until soft peaks form. Gradually add powdered sugar and vanilla extract, whipping to stiff peaks. Gently fold in mashed raspberries. If using gelatin, dissolve it in warm water and mix into the cream for added stability.
  5. Fill and Serve: Once baked choux pastries are cooled, carefully fill them with the raspberry cream using a piping bag or by slicing and spooning. Serve immediately for best texture and flavor.

Notes

  • Do not open the oven door while baking the choux pastries to prevent collapse.
  • Gelatin in the filling is optional but helps maintain shape, especially if not serving immediately.
  • The craquelin topping adds a sweet, crunchy texture and prevents the choux from becoming soggy.
  • Use fresh raspberries for the best flavor, but frozen can be thawed and drained if needed.
  • Store filled pastries in the refrigerator and consume within 1-2 days for optimal freshness.

Keywords: Raspberry choux, craquelin topping, cream-filled pastry, French dessert, choux pastry recipe

Find it online: https://zestywithzane.com/raspberry-choux-au-craquelin-recipe/