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Raspberry Choux: a delicate pastry with raspberry diplomatic cream

Raspberry Choux: a delicate pastry with raspberry diplomatic cream

Immerse yourself in the delicious world of Choux Framboise, an elegant French pastry that combines the light and airy texture of choux pastry with the creamy richness of Crème Diplomate, all topped off with a fresh raspberry on top. This recipe is a perfect balance of sweet and tangy, creating a dessert that is not only beautiful to look at but also enjoyable to eat.

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Why you'll love this: Raspberry choux is a treat for those who appreciate the finer details of baking. The crisp outer shell of the choux pastry, combined with the creamy and velvety Diplomate cream, provides a luxurious textural experience. The addition of fresh raspberries adds a burst of freshness that cuts through the cream, making each bite perfectly balanced.

Perfect occasion: These pastries are perfect for high tea, bridal showers or any gathering where you want to impress your guests with sophisticated yet delicious treats. They are also perfect for celebrating special occasions like birthdays or Mother's Day, providing a sweet and elegant touch to any event.

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Decorating Tips: For an extra touch of elegance, you can sprinkle the Raspberry Choux with a thin layer of powdered sugar or drizzle them with a light glaze. replaces the word nice with empty make them even more festive, consider garnishing them with gold leaf or edible flowers for a truly stunning presentation.

Ingredients:

  • Diplomate Cream (Filling):
    • 2 egg yolks
    • 60g of sugar
    • 25g cornstarch
    • 250g of milk
    • 1 vanilla pod
    • 180g of cream
    • Fresh raspberries for decoration
  • Choux pastry:
    • 65 ml of water
    • 25g of unsalted butter
    • replaces the word nice with emptych of salt
    • 35 g all-purpose flour
    • 1 egg
  • Cabbage garnish:
    • 60 g of soft butter
    • 50g brown sugar
    • 60g flour

Instructions:

  1. Diplomat Cream: In a bowl, whisk the egg yolks with the sugar and cornstarch. Gradually add the lukewarm milk with the vanilla pod to the mixture, stirring continuously. Return to saucepan, heat until thickened. Cool for 2 hours. Whip the cream to stiff peaks and add to the cooled mixture.
  2. Cabbage garnish: Cream the butter and sugar, then add the flour. Roll between baking paper to 0.4 cm thickness, refrigerate for 1 hour.
  3. Choux pastry: Boil the water, butter and salt. Stir in the flour until a ball forms. Let cool for 5 minutes, then stir in the egg to form a smooth dough. Arrange on a baking tray, garnish with cut out circles of choux filling.
  4. Pastry shop: Bake at 190°C for 20-25 minutes. Let cool on rack. Insert the handle of a spoon into the oven door to let the heat escape gradually.
  5. Assembly: Inject the cooled Crème Diplomate into each choux, garnish with a raspberry and sprinkle with powdered sugar.

Enjoy your Raspberry Choux, a testimony to the art of French pastry, promising a delicious blend of textures and flavors!

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