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Raspberry Choux with Craquelin Recipe

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★★★★★

4.7 from 68 reviews

This elegant Raspberry Choux with Craquelin recipe features crisp, golden choux pastry topped with a crunchy craquelin cookie layer, filled with a luscious raspberry pastry cream combined with a raspberry and white chocolate ganache. Perfect for special occasions, these delicate French pastries offer a burst of fresh raspberry flavor and creamy texture, beautifully decorated with chocolate discs and edible flowers.

Ingredients

Scale

Raspberry Purée

  • 200 g raspberries (frozen or fresh)

Raspberry Pastry Cream

  • 100 g whole milk
  • 25 g granulated sugar
  • ½ tsp vanilla paste
  • 100 g raspberry purée
  • 2 egg yolks
  • 25 g granulated sugar
  • 15 g cornstarch
  • 45 g raspberries

Raspberry and White Chocolate Cream

  • 100 g white chocolate
  • 175 g heavy cream
  • 45 g raspberry purée

Craquelin

  • 25 g butter (room temperature)
  • 30 g granulated sugar
  • 30 g all-purpose flour

Choux Pastry

  • 30 g water
  • 30 g milk
  • 30 g butter
  • ¼ tsp salt
  • 5 g granulated sugar
  • 35 g strong bread flour (12-14% protein)
  • 60 g large eggs (about 1–2 eggs, room temperature)

Decoration

  • 50 g Valrhona Raspberry Inspiration chocolate
  • Edible flowers (for garnish)
  • Raspberry dust (for garnish)

Instructions

  1. Make the Raspberry Purée: In a small blender, blend 200 g of raspberries until smooth. Sieve the purée through a fine mesh to remove skins and seeds. Set aside.
  2. Prepare Raspberry Pastry Cream: In a pot, heat 100 g whole milk with 25 g sugar and ½ tsp vanilla paste until it comes to a slight boil. Meanwhile, whisk together 100 g raspberry purée, 2 egg yolks, 25 g sugar, and 15 g cornstarch. Temper the egg mixture by slowly whisking in ⅓ of the warm milk, then combine back into the pot. Cook on low to medium heat, stirring constantly for about 2 minutes until thickened. Transfer to a bowl, cover with plastic wrap touching the surface and chill.
  3. Make Raspberry and White Chocolate Cream: Heat 125 g heavy cream with 45 g raspberry purée to a slight boil. Pour over 100 g white chocolate and let sit for 1 minute. Stir until combined then blend with immersion blender until smooth. Cover with cling film touching surface and refrigerate for several hours or overnight.
  4. Prepare Craquelin Dough: Cream together 25 g butter and 30 g sugar until combined. Add 30 g all-purpose flour and mix until it forms a crumbly dough. Roll out between parchment sheets to 2-3 mm thickness. Freeze for 30-40 minutes.
  5. Make Choux Pastry: Preheat oven to 180ºC (conventional). In a pan, bring 30 g water, 30 g milk, 30 g butter, ¼ tsp salt, and 5 g sugar to a boil, stirring to dissolve. Remove from heat, add 35 g strong bread flour, and stir vigorously until dough forms a ball and leaves a film on the pan bottom (about 2 minutes over medium heat). Transfer to mixer bowl and beat on low for 2 minutes while gradually adding 60 g beaten eggs in thirds until dough is sticky, smooth, glossy, and able to hold shape.
  6. Pipe Choux Pastry: Transfer dough to a piping bag fitted with a 1 cm round tip. Remove craquelin from freezer to thaw slightly. Pipe 5 cm diameter rounds on prepared baking trays.
  7. Cut and Place Craquelin: Using a 6 cm cookie cutter, cut circles from craquelin dough and place one on top of each choux round.
  8. Bake Choux: Bake in preheated oven for 30-35 minutes. Keep oven door closed to prevent deflation. At 28 minutes, open oven briefly to poke a small hole in each choux with a toothpick to release steam, then bake an additional 2-10 minutes until golden and crisp. Cool on stove top then transfer to rack to cool completely.
  9. Make Chocolate Decorations (Optional): Temper 50 g Valrhona Raspberry Inspiration chocolate. Spread thinly on parchment paper, smooth with spatula. When nearly set, cut 6 circles with 6 cm cookie cutter. Let fully set, then remove circles.
  10. Assemble: Cut the tops off choux buns horizontally to create a small opening. Whisk the chilled raspberry pastry cream and fill a piping bag. Whip the raspberry and white chocolate cream until it leaves trails, then add remaining 50 g heavy cream and whip to medium/stiff peaks. Pipe raspberry custard halfway into buns, then fill with raspberry-white chocolate cream to the edge. Place chocolate disc on top and pipe a dollop of cream. Garnish with edible flowers and raspberry dust.
  11. Serve: Best enjoyed immediately for crisp texture and fresh flavors.

Notes

  • Temper the eggs carefully when making pastry cream to avoid curdling.
  • If pastry cream clumps, smooth it with an immersion blender.
  • Let craquelin thaw slightly before baking to prevent cracking when cut.
  • Do not open oven door frequently while baking to maintain oven temperature and avoid deflation.
  • Choux buns should be crisp and golden; bake longer if still soft after indicated time.
  • Use fresh or frozen raspberries according to availability.
  • Chocolate decorations are optional but add elegance and flavor contrast.
  • Chilled raspberry and white chocolate ganache must be prepared ahead to allow proper setting.

Keywords: raspberry choux, craquelin, French pastry, raspberry pastry cream, white chocolate ganache, dessert, elegant pastry

Find it online: https://foodbylina.com/raspberry-choux-with-craquelin-recipe/