Delve into the delightful world of Choux Framboise, an elegant French pastry that combines the light, airy texture of choux dough with the creamy richness of Diplomat Cream, all finished with a fresh raspberry on top. This recipe is a perfect balance of sweet and tart, creating a dessert that’s not only beautiful to look at but also a joy to eat.
Why You’ll Love This: Choux Framboise is a treat for those who appreciate the finer details in baking. The crisp outer shell of the choux pastry, paired with the smooth and velvety Diplomat Cream, provides a luxurious texture 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 delightful treats. They’re also great for celebrating special occasions like anniversaries or Mother’s Day, offering a sweet and elegant touch to any event.
Decoration Tips: For an extra touch of elegance, you can dust the Choux Framboise with a fine layer of powdered sugar or drizzle them with a light glaze. To make them even more festive, consider garnishing with gold leaf or edible flowers for a truly stunning presentation.
Ingredients:
- Diplomat Cream (Filling):
- 2 egg yolks
- 60g sugar
- 25g cornstarch
- 250g milk
- 1 vanilla pod
- 180g cream
- Fresh raspberries for decoration
- Choux Dough:
- 65ml water
- 25g unsalted butter
- Pinch of salt
- 35g all-purpose flour
- 1 egg
- Choux Topping:
- 60g soft butter
- 50g brown sugar
- 60g flour
Instructions:
- Diplomat Cream: In a bowl, whisk egg yolks with sugar and cornstarch. Gradually add warmed milk with vanilla pod into the mixture, stirring continuously. Return to saucepan, heat until thickened. Cool for 2 hours. Whip cream to stiff peaks and fold into the cooled mixture.
- Choux Topping: Cream butter and sugar, then mix in flour. Roll between parchment to 0.4 cm thickness, chill for 1 hour.
- Choux Dough: Boil water, butter, and salt. Stir in flour until a ball forms. Cool 5 minutes, then beat in the egg to form a smooth dough. Pipe onto a baking sheet, top with cut circles of the Choux topping.
- Baking: Bake at 190°C for 20-25 minutes. Cool on a rack. Insert a spoon handle in the oven door to let heat escape gradually.
- Assembly: Inject cooled Diplomat Cream into each choux, top with a raspberry, and dust with powdered sugar.
Enjoy your Choux Framboise, a testament to the art of French pastry making, promising a delightful mix of textures and flavors!
