Description
These dreamy raspberry rose cream puffs feature crisp choux pastry filled with a cloud of raspberry rose whipped cream. Light, floral, and perfect for spring gatherings, they’re easier to make than they look and sure to impress any crowd.
Ingredients
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk (or non-dairy milk)
- 1/2 cup (113 g) unsalted butter, cut into pieces
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp salt
- 1 cup (125 g) all-purpose flour, sifted
- 4 large eggs, room temperature
- 1 cup (240 ml) heavy whipping cream, cold
- 1/4 cup (30 g) powdered sugar (plus more for dusting, optional)
- 1/2 tsp rose water (adjust to taste)
- 1/2 cup (60 g) fresh raspberries, mashed (plus extra for garnish if desired)
- 1/2 tsp vanilla extract
- Additional fresh raspberries (optional, for garnish)
- Edible dried rose petals (optional, for garnish)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium saucepan, combine water, milk, butter, sugar, and salt. Heat over medium until the butter melts and the mixture just begins to boil.
- Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan (about 1 minute).
- Return the pan to low heat and stir for another 1-2 minutes to dry the dough slightly. It should form a smooth, cohesive ball.
- Transfer dough to a mixing bowl. Let it cool for 2-3 minutes until warm but not hot.
- Add eggs one at a time, beating well after each addition. The dough should be glossy and fall from the spoon in thick ribbons.
- Spoon dough into a piping bag fitted with a large round tip (or use a zip-top bag with the corner snipped). Pipe 2-inch rounds onto the prepared sheet, spacing about 2 inches apart. Smooth any peaks with a wet fingertip.
- Bake at 400°F (200°C) for 10 minutes, then reduce oven to 350°F (175°C) and bake another 18-22 minutes, until golden, puffed, and firm (total about 28-32 minutes).
- Turn off oven, crack the door, and let puffs sit for 10 minutes. Transfer to a wire rack and cool completely (about 30 minutes).
- In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
- Add rose water and mashed raspberries. Beat just until combined and thick enough to pipe. Taste and adjust rose water or sugar as needed.
- Slice each puff in half horizontally. Pipe or spoon raspberry rose cream onto the base, then place the top back on.
- Optional: Dust with powdered sugar, add fresh raspberries, and sprinkle with dried rose petals.
- Serve immediately, or chill briefly for firmer cream. Best served the same day.
Notes
For best results, use firm, ripe raspberries and start with less rose water, adding more to taste. Cool puffs completely before filling to prevent sogginess. Unfilled shells can be made ahead and frozen. For gluten-free or dairy-free adaptations, substitute with appropriate flour or coconut cream. If your puffs deflate, they were likely underbaked or cooled too quickly.
- Prep Time: 25 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 180
- Sugar: 6
- Sodium: 110
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
Keywords: cream puffs, raspberry rose, choux pastry, spring dessert, French pastry, Mother's Day, brunch, floral dessert, easy cream puffs, raspberry dessert