Description
Raspberry Cream Puff Pastries are delightful pastries filled with a rich cream filling and topped with fresh raspberries, perfect for any occasion.
Ingredients
Scale
- ½ cup (120 ml) water
- ½ cup (120 ml) milk
- ½ cup (115 g) unsalted butter
- 1 tbsp sugar
- ¼ tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
- 1 ½ cups (360 ml) heavy cream, chilled
- 8 oz (225 g) mascarpone or cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- Powdered sugar (for dusting)
- Fresh mint leaves (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- In a saucepan, heat water, milk, butter, sugar, and salt until butter melts.
- Stir in flour all at once. Cook over medium heat, stirring, until dough pulls away from the sides (about 2 min).
- Remove from heat, cool 5 min.
- Beat in eggs one at a time until dough is smooth and glossy.
- Pipe or spoon mounds onto baking sheet.
- Bake 20–25 minutes until puffed and golden. Cool completely.
- Beat heavy cream until soft peaks form.
- In another bowl, beat mascarpone (or cream cheese) with powdered sugar and vanilla.
- Fold whipped cream into mascarpone mixture until smooth.
- Slice cream puffs in half.
- Pipe cream filling generously inside.
- Add raspberries and place tops back on.
- Dust with powdered sugar and garnish with mint leaves.
Notes
- Ensure the heavy cream is well chilled for better whipping.
- For a lighter texture, you can substitute half of the mascarpone with whipped cream.
- These pastries are best served fresh but can be stored in the refrigerator for a day.
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg