Raspberry Cream Puffs

Ingredients for Choux pastry:

60ml Water

50g Butter

75g Flour

2 Eggs

Pinch of Salt


Ingredients for raspberry cream

450ml Heavy cream

4-5 Tbsp Caster sugar

1 tsp Vanilla extract

15g Raspberry powder

45g Corn starch

30g Butter

4 Eggyolk


Further more:

150ml Heavy cream

1-2 Tbsp Caster sugar


Prep.time: 20 minutes

Baking time: 25 minutes

You’ll need: Flexi beater, Balloon whisk


  1. Preheat oven to 220C fan forced
  2. Attach Flexi beater to the stand mixer, add butter, salt and water in the bowl.
  3. Set temperature to 120C, and melt butter.
  4. Increase speed to 3, add flour and stir until mixture leaves the and is in a ball
  5. Turn off heat and cool for a couple of minutes
  6. Attach ballon whisk and beat in eggs (one at a time) until mixture is smooth and velvety
  7. Spoon (walnut size) of the mixture onto a baking sheet lined with a parchment paper
  8. Bake in preheated oven for 5 minutes, then reduce temperature to 160C and bake for 20 minutes or until the profiteroles are puffed and golden.
  9. For the cream, mix eggyolk and corn strach in a small bowl until pale and fluffy
  10. Heat the heavy cream, raspberry powder and sugar in a pan.
  11. Pour the hot mixture onto the egg mixture, and keep whisking constantly to avoid curdling. Return to the pan and stir until thickened. Set aside to cool
  12. Spoon the filling in piping bag fitted with a round tip.
  13. Cut pastry into half, and gently squeez the filling inside , add a dollop whipped cream and fresh raspberry.


Baked in partnership with Kenwood Switzerland

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