Choux Framboise: A Delicate Pastry Experience with Luscious Diplomat Cream and Fresh Raspberries

Embark on a delightful gastronomic adventure with Choux Framboise, a sophisticated French pastry that combines the crispness of choux dough with the silky smoothness of diplomat cream, all crowned with a fresh raspberry. This elegant dessert not only pleases the palate but also dazzles the eye, making it a perfect addition to any dessert table.

Why You’ll Love This:
The light and airy texture of the choux pastry paired with the rich and creamy diplomat cream offers a balanced and indulgent taste experience. The fresh raspberry not only adds a burst of flavor but also introduces a lovely contrast in texture. These individual pastries are not just desserts; they are works of art that showcase the finesse of French baking.

Perfect Occasion:
Choux Framboise is ideal for high tea, elegant soirées, or as a refined dessert at dinner parties. They are also perfect for celebrations such as anniversaries, weddings, or any event where you want to impress your guests with exquisite craftsmanship and exceptional flavors.

Decoration Tips:
Each Choux Framboise 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 Diplomat Cream (Filling):
    • 2 egg yolks
    • 60 grams sugar
    • 25 grams cornstarch
    • 250 grams milk
    • 1 vanilla pod
    • 180 grams cream
    • Raspberries for decoration
  • For the Choux Dough:
    • 65 ml water
    • 25 grams unsalted butter
    • Pinch of salt
    • 35 grams all-purpose flour
    • 1 egg
  • For the Choux:
    • 60 grams soft butter
    • 50 grams brown sugar
    • 60 grams flour
• Instructions:
  1. Diplomat Cream:
     • In a bowl, whisk together egg yolks, sugar, and cornstarch.
     • Warm the milk with the vanilla pod in a saucepan, then gradually pour it into the egg mixture, stirring continuously.
     • Return the mixture to the saucepan and cook until thickened. Remove from heat and cool for 2 hours.
     • Whip the cream to stiff peaks and fold into the cooled milk mixture.
  2. Choux:
     • Cream the butter and sugar together. Mix in the flour to form a smooth dough.
     • Roll out the dough between two pieces of parchment paper to 0.4 cm thickness. Refrigerate for 1 hour.
  3. Choux Dough:
     • In a saucepan, heat water, butter, and salt until the butter melts. Add flour and stir until a dough ball forms.
     • After cooling for 5 minutes, mix in the egg until smooth. Fill a piping bag with the dough.
     • Pipe the dough onto a baking sheet, placing the chilled Choux dough circles on top.
     • Bake at 190°C (374°F) for 20-25 minutes until golden. Keep the oven door slightly ajar with a wooden spoon to let heat escape.
  4. Assembly:
     • Make a small hole on top of each cooled pastry, inject with Diplomat Cream, and top with a fresh raspberry. Dust lightly with powdered sugar.

Enjoy these exquisite Choux Framboise, a testament to the art of French pastry making, perfect for treating yourself and your guests to a taste of elegance and refinement!