Raspberry Choux Craquelin (Raspberry Cream Puffs) by Monique Polanco
Is there anything more delightfully delectable then popping a cream puff right into your mouth. The tender crunch of the outside, soft pastry inside, and don’t even get me started on the cream filling. Deliciousness! A homemade cream puff does have a few different steps involved but trust me when I say, it is well-worth the extra effort.
Start things off with the pastry cream as it will need to fully cool and then work your way through the craquelin top, choux pastry, and finish with the Chantilly cream. When all the components are done these little morsels of yum are ready to be assembled. Basically you will be layering pastry, pastry cream, Chantilly cream, raspberry, Sprinkle Pop “Honeymoon” sprinkles, and then pastry again. Kind of like a raspberry cream puff sandwich. These dainty little pastries are worth every measure, mix, and stir involved.
Raspberry Pastry Cream
1 cup raspberries
2 tbsp water
2 tbsp flour
1/4 cup sugar
1/2 tsp vanilla
1/4 cup heavy cream
6 tbsp butter
3 tbsp brown sugar
2/3 cup flour
1 cup water
1 tbsp sugar
1 cup flour
2 cups heavy cream
3 tsp instant vanilla pudding
1/4 cup powdered sugar
1/2 tsp vanilla extract
Sprinkle Pop Honeymoon Sprinkle Mix
Powdered Sugar (optional)
In a pot, add raspberries and water. Cook for 10 minutes. Purée in a blender, then strain.
Add egg yolks, flour, sugar, and vanilla to a small pot and mix. Add milk, cream and puréed raspberries and whisk over a medium heat until mixture has thickened to a pudding like consistency. Immediately remove from heat. Place into a covered container and place into the refrigerator until fully cooked or overnight.
Melt butter and add to a bowl with brown sugar and flour. Mix. Place mixture between 2 pieces of parchment paper and roll until flattened. Place on a cookie sheet and put into the freezer.
Place water, sugar and butter in a saucepan. Heat until butter is melted. Turn off the heat and add flour. Mix. Add mixture to a standing mixer and mix for 5 minutes to cool it. Add eggs one at a time until blended.
Pour mixture into a pastry bag with a large round tip. Pipe 1 & 1/2- 2 inch rounds on a parchment lined baking sheet.
Remove craquelin from the freezer. Peel off the top layer of parchment paper. With a round cookie cutter, the same size of the piped choux, cut enough circles to cover each of the piped choux and place them on top.
Bake in a pre-heated 350 degree oven for 20 minutes. Open oven to let the steam out, then bake for an additional 15 minutes or until browned. Cool on a wire rack.
In a bowl add all ingredients. Beat until stiff.
Cut the tops off of each pastry. Add about 1-2 teaspoons of raspberry pastry cream to the bottoms. Add chantilly cream to a pastry bag with a star tip. Pipe cream on top. Top with a raspberry and sprinkles, then place other half of pastry on top. Sprinkle with powdered sugar if desired.
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