Raspberry cream puffs

Sladké Špaldové

Discover the magic of raspberry cream puffs that combining batter with rich vanilla cream and fresh raspberry reduction. Topped with a glossy raspberry icing and freeze-dried raspberry powder gives each piece a unique touch. This is a perfect dessert not only for celebrations, but also for times when you want to treat yourself to something special.

Ingredients

Choux dough:

60 ml milk
65 ml water
pinch of salt
1 tsp caster sugar
50 g butter
75 g plain spelt flour
110-120 g eggs (approx. 2 pcs)

Raspberry reduction:

200 g frozen raspberries
1 tbsp caster sugar
2 tbsp water
1 KL corn starch

Vanilla cream:

450 g cream 33%
160 g white chocolate
1 vanilla pod
4 gelatine sheets

Icing:

100 g sieved powdered sugar
30 g raspberry puree

For this recipe you need the following products:

Directions

Preparing the dough: In a saucepan, mix the water, milk, salt, sugar and sliced butter. Slowly heat until the butter melts, then bring to a boil. Pour in the sifted flour, stir well and cook on low heat until the dough peels away from the sides of the saucepan (about 3 minutes). Move to a bowl and let cool slightly. Gradually add the whisked eggs until the dough is smooth and consistent. The amount of eggs depends on the evaporated water while preparing do choux dough. It shouldn't be too stiff, but not too runny either.
Move the dough into a snipped piping bag and refrigerate well. This way, the gluten will settle in the dough.
Preheat the oven to 190 °C (hot-air programme). Place the dough on a baking tray lined with baking paper and bake for 10 minutes. Then reduce the temperature to 160 °C and continue baking until dark golden. Don't open the oven while baking.
Preparing the raspberry reduction: bring the raspberries, water and sugar to a boil. Stir the starch in a little water and add to the raspberries. Simmer briefly and let cool.
Preparing the vanilla cream: soak the gelatine in cold water. Heat half of the cream with the seeds from the vanilla pod. After 10 minutes, bring back to a boil and add the gelatine. Pour through a sieve onto the chopped white chocolate and stir. Add the remaining cold cream and stir again. Let rest in the fridge overnight.
Preparing the icing: mix the powdered sugar with the raspberry puree and stir until smooth. Adjust the consistency as needed.
Finishing: Cut the cream puffs. Fill the bottom part with raspberry reduction, squirt in the vanilla cream through the piping bag and decorate with raspberries. Dip the top in the raspberry icing and place on top of the cream. Sprinkle the top with the freeze-dried raspberry powder.