French raspberry choux

I'm sharing here one of my favorite recipes. These adorble looking cream puffs are made from Pâte à Choux - choux pastry dough, which is the dough you find in eclairs. The dough itself origins in France, but the raspberry filling and the chocolate glaze is my own twist. Try switching the raspberries for other fruit or have fun with the toppings... It's your time to shine!

The dough itself is not that hard to make, although you have to make sure to follow the directions. Pâte à Choux is the only pastry baked twice.

Tip: right after you add flour to your water/butter mixture make sure to stir for as long as you can. It's important to make your dough really dry, so it can absorb all the eggs.

Don't pipe your puffs too big, cause these babies grow A LOT!!

The raspberry puree used in this recipe is made from fresh fruit, but if you don't have access to that, you can always blend frozen berries with a mixer. Make sure to give them a bit of time to cool down.

Recipe:

Ingredients:

Pâte à Choux

250 ml water

110 g butter

1 pinch of salt

1 pinch of sugar

140 g flour

5 eggs

Egg wash

1 egg

50 ml milk

Raspberry filling

200 ml of heavy cream ( 50 ml for whipping)

240 g fresh raspberries

1 tbsp sugar (for heavy cream)

50 ml milk

3 egg yolks

1 tbsp sugar (for yolks)

2 tbsp cornstarch

Glaze

1 dark chocolate bar

2 tbsp butter

For instructions watch: