Description
Delicate pastry shells filled with silky cream and fresh raspberries, dusted with powdered sugar.
Ingredients
- Fresh raspberries
- Heavy cream
- Butter
- All-purpose flour
- Eggs
- Sugar
- Vanilla extract
- Powdered sugar (for dusting)
- Cream cheese (optional for richer filling)
Instructions
- Make pâte à choux: boil butter and water, stir in flour, then beat in eggs until smooth.
- Pipe small mounds on a baking sheet and bake until puffed and golden.
- Whip cream with sugar and vanilla (optionally fold in cream cheese for extra richness).
- Slice cooled puffs and fill with cream mixture.
- Add fresh raspberries into the cream filling.
- Replace tops and dust generously with powdered sugar.
- Serve fresh with extra raspberries on the side.
Notes
- Ensure the pastry shells are completely cooled before filling.
- For best results, serve immediately after filling.
- Can be made a few hours in advance, but best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg