Raspberry Choux: a delicate pastry experience with succulent diplomat cream and fresh raspberries

Embark on a delicious gastronomic adventure with Choux Framboise, a sophisticated French pastry that combines the crunch of choux pastry with the silky creaminess of crème diplomate, all topped off with a fresh raspberry. This elegant dessert not only pleases the palate but also dazzles the eyes, making it a perfect addition to any dessert table.

Why you'll love it:
The light and airy texture of the choux pastry combined with the rich and creamy diplomatic cream offers a balanced and delicious taste experience. Fresh raspberry not only adds a burst of flavor, but also introduces a nice textural contrast. These individual pastries aren't just desserts; they are works of art that highlight the finesse of French pastry.

Perfect occasion:
Raspberry Cabbage is ideal for afternoon tea, elegant evenings or as a refined dessert during dinners. They are also perfect for celebrations such as birthdays, weddings or any event where you want to impress your guests with exquisite craftsmanship and exceptional flavors.

Decorating Tips:
Each Raspberry Choux can be dusted with powdered sugar for a snowy effect, adding a touch of sophistication. For a more colorful presentation, accompany each pastry with a few extra raspberries and mint leaves on the serving platter. If desired, drizzle with a raspberry coulis to enhance the visual appeal and deepen the raspberry flavor.

• Ingredients:
  • For the Diplomate Cream (Filling):
    • 2 egg yolks
    • 60 grams of sugar
    • 25 grams of cornstarch
    • 250 grams of milk
    • 1 vanilla pod
    • 180 grams of cream
    • Raspberries for decoration
  • For the choux pastry:
    • 65 ml of water
    • 25 grams of unsalted butter
    • replaces the word nice with emptych of salt
    • 35 grams of all-purpose flour
    • 1 egg
  • For the cabbages:
    • 60 grams of soft butter
    • 50 grams of brown sugar
    • 60 grams of flour

• Instructions:
  1. Diplomat Cream:
     • In a bowl, whisk together the egg yolks, sugar and cornstarch.
     • Heat the milk with the vanilla pod in a saucepan, then gradually pour it into the egg mixture, stirring continuously.
     • Return the mixture to the pan and cook until thickened. Remove from heat and let cool for 2 hours.
     • Whip the cream to stiff peaks and stir into the cooled milk mixture.

  2. Cabbage :
     • Beat the butter and sugar together. Stir in the flour to form a smooth dough.
     • Roll out the dough between two sheets of baking paper to a thickness of 0.4 cm. Refrigerate 1 hour.

  3. Choux pastry :
     • In a saucepan, heat the water, butter and salt until the butter melts. Add the flour and stir until a ball of dough forms.
     • After cooling for 5 minutes, whisk in the egg until smooth. Fill a piping bag with the dough.
     • Spread the dough on a baking sheet, placing the chilled choux pastry circles on top.
     • Bake at 190°C (374°F) for 20-25 minutes until golden brown. Keep the oven door slightly ajar with a wooden spoon to let heat escape.
  4. Assembly:
     • Make a small hole on each cooled pastry, inject with Crème Diplomate and garnish with a fresh raspberry. Sprinkle lightly with powdered sugar.

Savor these exquisite Raspberry Choux, a testimony to the art of French pastry, perfect to offer you, and your guests, a taste of elegance and refinement!