Raspberry cream puffs are a delicious treat to serve as dessert and I love them especially after a summer meal. Homemade choux pastry puffs are filled with a sweet raspberry whipped cream. Perfect to make with either fresh or frozen raspberries. This small batch recipe yields 10-12 cream puffs.
There are various ways to end a meal, but dessert sure has to be my favourite. And while I often appreciate a sweet bite with a good cup of coffee, sometimes I’m looking for something different. Sometimes I want some tang and a glass of dessert wine. These raspberry cream puffs provide just that and are perfect with a glass of rosé!
Homemade choux pastry is easier to make than you may think. In this post I’m presenting a small batch choux pastry recipe, with a raspberry filling matching the quantities. I have made 10 puffs, but if you pipe them slightly smaller you may yield 12. In any case, if you only need a small treat of if you’re serving a small party this raspberry cream puff recipe is perfect!
Raspberry cream puffs ingredients
First off, we need to gather all the ingredients. We’re making everything from scratch so we need to take care both of the choux pastry and the raspberry filling.
- Raspberries – either fresh or thawed
- Powdered sugar
- Whipping cream
- Butter
- Flour
- Water
- Egg
Detailed instructions and quantities are found in the recipe card at the bottom of this post. Read on for step-by-step instructions and photos.
How to make raspberry cream puffs
In order to be most effective we need to time this recipe correctly. The choux pastry requires some cooling time, so it’s best to start with that and make the raspberry cream as the pastry is cooling.
Step 1: the choux pastry
- Combine the water and butter in a saucepan and bring to a boil. When it boils, remove from the heat and sift in the flour. Whisk by hand until incorporated, then bring back to the heat for 1-2 minutes to evaporate excess liquid, if present. Let the mixture cool for 15 minutes. Aside whisk the egg by hand. When the mixture has cooled pour in the egg and whisk by hand until incorporated.
- Transfer the mixture to a piping bag. I have fitted mine with an 806 Ateco tip (Wilton 12) but if you don’t have a wide round piping nozzle you can cut the bag so that you have a hole of 1 cm in diameter.
- Line a baking tray with baking paper. Pipe 10-12 puffs making sure to space them out enough so they have room to double in size as they bake. Smooth down the peaks with a lightly moistened finger. Bake in the preheated oven at 180°C (350°F) fan-forced for 25-30 minutes (this depends on the size of your puffs). When the puffs look golden brown, turn off the oven and let the puffs rest 10 minutes inside with a small opening in the oven door. Take out and let cool to room temperature before filling them.
Step 2: the raspberry cream
- Combine the raspberries and powdered sugar and blend. Combine the raspberry purée and whipping cream and whip at medium speed until thick enough to pipe. It will take slightly longer than regular cream, but will whip to hard enough peaks. Transfer the raspberry cream to a piping bag fitted with a star attachment.
Step 3: assemble the raspberry cream puffs
Cut the choux pastry puff tops and place the “lids” next to each puff. Pipe the raspberry whipped cream using a star tip and moving the pastry bag upwards. Gently place the top half of the pastry puff over the cream, as a lid. Finish with a sprinkle of powdered sugar on top.
Serving and storing
Freshly made cream puffs have this lovely texture where the choux pastry puffs are slightly crunchy and the raspberry cream is soft. If you let them sit for a couple of hours, the pastry puffs will absorb moisture from the cream and soften. The whole cream puff will then have a soft bite throughout, reminiscent of an éclair.
If planning to serve them at a later time, I would still recommend to make them at least on the same day, or max one day in advance. Adding raspberries to the cream means adding moisture, and the risk is that it may get runny with time.
If you need to make them ahead, I would recommend to prepare the cream puffs in advance, and fill them on the day you want to be serving them. Store the puffs at room temperature for up to 3 days, covered with a tea towel – this will maintain their crispiness. You can even make the raspberry purée in advance, and just whip it with the cream before filling the puffs.
You may also like
Here are some other pretty dessert ideas:
- Strawberry limoncello tiramisu
- Ginger lemon streusel pie
- Swedish oatmeal balls
- Amaretti stuffed peaches
- Blueberry lavender panna cotta
- Raw chocolate cake
Don’t forget to pin this recipe for later and if you make these raspberry cream puffs hit me up with a comment and let me know if you liked them!
Small batch raspberry cream puffs
Ingredients
- 50 g raspberries fresh or thawed
- 15 g powdered sugar
- 100 ml whipping cream
- 60 ml water
- 30 g butter
- 35 g flour
- 1 egg
Instructions
- Combine the water and butter in a saucepan and bring to a boil. When it boils, remove from the heat and sift in the flour. Whisk by hand until incorporated, then bring back to the heat for 1-2 minutes to evaporate excess liquid, if present.
- Let the mixture cool for 15 minutes. Aside whisk the egg by hand. When the mixture has cooled pour in the egg and whisk by hand until incorporated. Transfer the mixture to a piping bag.
- Line a baking tray with baking paper. Pipe 10-12 puffs making sure to space them out enough so they have room to double in size as they bake. Smooth down the peaks with a lightly moistened finger.
- Bake in the preheated oven at 180°C (350°F) fan-forced for 25-30 minutes (this depends on the size of your puffs). When the puffs look golden brown, turn off the oven and let the puffs rest 10 minutes inside with a small opening in the oven door. Let cool to room temperature before filling them.
- Combine the raspberries and powdered sugar and blend. Combine the raspberry purée and whipping cream and whip at medium speed until thick enough to pipe. Transfer the raspberry cream to a piping bag fitted with a star attachment.
- Cut off the choux pastry puff tops, keeping them next to each puff. Pipe the raspberry whipped cream inside the pastry puff hollow moving the pastry bag upwards. Gently place the top piece of the pastry puff over the cream, like a lid. Finish with a sprinkle of powdered sugar on top.
Notes
- To pipe the choux pastry I have fitted my piping bag with an 806 Ateco tip (Wilton 12). If you don't have a wide round piping nozzle you can cut the bag so that you have a hole of 1 cm in diameter.
- The raspberry cream will take a little longer to whip than regular whipping cream.
- The nutritional information provided is made by an online calculator and meant only as a guideline.
These cream puffs look so good. I love your detailed explanation. Does not look too difficult. Cannot wait to give it a try,
Hi Marita! I promise it’s really easy. When you land them in the oven you’ll be like, “Was that it?” 😀 Good luck!
Yum! This will be perfect for my family! They will surely love your Raspberry cream puffs. they look really mouthwatering.
Thank you Chef Dennis!
How far ahead can you fill the cream puffs?
As soon as they’ve cooled to room temperature. Cream puffs shouldn’t be crunchy anyway so it’s no issue if they are soggy, that’s how they should be.
This was a hit at my sister’s baby shower! The choux dough is much easier to make than I expected and the raspberry cream is divine!
Aww I can totally see these cream puffs being served at a baby shower!!
These were the perfect little summer treats! The pastry was so delicate, and the raspberry cream was loaded with fresh flavor.
This makes a great dessert to serve! I made this for our weekend summer party, and everyone loved this! Saving this so I can make it for further parties and get-togethers!
Thank you Farrukh!
What a wonderful choux pastry with filling – these look less complicated than I thought, but still a wonderful and impressive-looking treat.
Hi Beth! That’s right, they are easier than you’d expect.
These Raspberry cream puffs look wonderful and so flavorful! I honestly wish I had one right now—ok, maybe two right now, lol. I love all the tips you have included, and since I have never made them, that will be really helpful. Have a fabulous day!
Thank you Heidy! Have a wonderful day!
So good. The raspberry whipped cream is effortless but so delicious. Thanks so much for the recipe.
You are welcome Jenny!
These raspberry cream puffs are as delicious as cute. Your choux pastry is simply perfect. I enjoyed so much making these. Thanks for sharing!
You are welcome Enriqueta!
I can’t wait to give these cream puffs a try. I love the addition of the raspberry.
Hi Amy! The raspberries really make them fresh and perfect for the summer!
How cute these are! Your detailed explanation is so clear. I feel confident to make these and serve them to my 10-year-old who’s in love with cream puffs.
Hi Naiby! I’m sure your child will love those!