Raspberry cream puffs (small batch)

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!

Homemade choux pastry puffs filled with raspberry cream.

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.

Overhead view of the ingredients needed in this recipe.

  • 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.

A single cream puff on a small cake stand.

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.

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Here are some other pretty dessert ideas:

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!

Raspberry cream puffs on a pink plate.
5 from 11 votes
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Small batch raspberry cream puffs

Raspberry cream puffs from scratch. A small batch recipe that yields 10-12 choux pastry puffs filled with raspberry cream.

Course Dessert
Cuisine French
Keyword choux pastry, cream puffs, raspberry cream
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Calories 278 kcal
Author Eva | Electric Blue Food

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Recipe 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.
Nutrition Facts
Small batch raspberry cream puffs
Amount Per Serving
Calories 278 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Trans Fat 1g
Cholesterol 122mg41%
Sodium 106mg5%
Potassium 85mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 6g7%
Protein 4g8%
Vitamin A 825IU17%
Vitamin C 5mg6%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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21 Comments

  1. Marita May 25, 2021 at 21:36

    5 stars
    These cream puffs look so good. I love your detailed explanation. Does not look too difficult. Cannot wait to give it a try,

    Reply
    1. Eva May 25, 2021 at 22:21

      Hi Marita! I promise it’s really easy. When you land them in the oven you’ll be like, “Was that it?” 😀 Good luck!

      Reply
  2. Chef Dennis May 31, 2021 at 22:49

    5 stars
    Yum! This will be perfect for my family! They will surely love your Raspberry cream puffs. they look really mouthwatering.

    Reply
    1. Eva June 13, 2021 at 11:06

      Thank you Chef Dennis!

      Reply
  3. Brianna June 5, 2021 at 04:28

    5 stars
    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!

    Reply
    1. Eva June 13, 2021 at 11:18

      Aww I can totally see these cream puffs being served at a baby shower!!

      Reply
  4. Amanda June 5, 2021 at 04:36

    5 stars
    These were the perfect little summer treats! The pastry was so delicate, and the raspberry cream was loaded with fresh flavor.

    Reply
  5. Farrukh Aziz June 5, 2021 at 13:01

    5 stars
    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!

    Reply
    1. Eva June 13, 2021 at 11:07

      Thank you Farrukh!

      Reply
  6. Beth June 5, 2021 at 21:19

    5 stars
    What a wonderful choux pastry with filling – these look less complicated than I thought, but still a wonderful and impressive-looking treat.

    Reply
    1. Eva June 13, 2021 at 11:07

      Hi Beth! That’s right, they are easier than you’d expect.

      Reply
  7. Heidy June 6, 2021 at 17:41

    5 stars
    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!

    Reply
    1. Eva June 13, 2021 at 11:08

      Thank you Heidy! Have a wonderful day!

      Reply
  8. Jenny June 6, 2021 at 17:45

    5 stars
    So good. The raspberry whipped cream is effortless but so delicious. Thanks so much for the recipe.

    Reply
    1. Eva June 13, 2021 at 11:08

      You are welcome Jenny!

      Reply
  9. Enriqueta E Lemoine June 7, 2021 at 02:46

    5 stars
    These raspberry cream puffs are as delicious as cute. Your choux pastry is simply perfect. I enjoyed so much making these. Thanks for sharing!

    Reply
    1. Eva June 13, 2021 at 11:09

      You are welcome Enriqueta!

      Reply
  10. Amy June 7, 2021 at 04:53

    5 stars
    I can’t wait to give these cream puffs a try. I love the addition of the raspberry.

    Reply
    1. Eva June 13, 2021 at 11:09

      Hi Amy! The raspberries really make them fresh and perfect for the summer!

      Reply
  11. Naiby June 7, 2021 at 05:18

    5 stars
    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.

    Reply
    1. Eva June 13, 2021 at 11:10

      Hi Naiby! I’m sure your child will love those!

      Reply

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