Ingredients
✓ 1 cup water
✓ 1/2 cup unsalted butter (cubed)
✓ 1 cup all-purpose flour
✓ 1/4 teaspoon salt
✓ 4 large eggs
✓ 1/2 cup all-purpose flour
✓ 1/2 cup brown sugar
✓ 1/4 cup unsalted butter (softened)
✓ 1 cup fresh raspberries (mashed)
✓ 1 cup heavy cream
✓ 1/4 cup powdered sugar
✓ 1 teaspoon vanilla extract
✓ 1 tablespoon gelatin (optional, for stability)
Instructions
✓ Heat water and butter in a small saucepan until boiling
✓ Combine flour and salt; add to hot liquid mixture and whisk vigorously
✓ Cook dough on low heat, stirring continuously with a wooden spoon or spatula
✓ Transfer dough to a mixing bowl and cool slightly
✓ Beat in eggs one at a time, ensuring each is fully incorporated
✓ Pipe dough onto a baking sheet to form choux shells
✓ Bake for 20-25 minutes or until golden brown
✓ Prepare craquelin topping by mixing flour with brown sugar and softened butter
✓ Apply craquelin topping to cooled choux shells; brush top with water or milk
✓ Spoon raspberry cream filling into piping bag fitted with a small round tip
✓ Pipe filling into each choux shell
Notes
Ensure ingredients are at room temperature; do not overmix the dough to maintain texture. Brush tops with water before adding filling.
Nutrition
- Calories: 180
- Sugar: 12
- Sodium: 450
- Fat: 9
- Carbohydrates: 27
- Fiber: 2
- Protein: 3