Raspberry Choux au Craquelin is an elegant French pastry that combines light and airy choux pastry filled with a luscious raspberry cream and topped with a crunchy craquelin. These delightful treats make for a perfect dessert for special occasions or a sweet indulgence any time!

Ingredients

For the Choux Pastry:

• 1 cup water
• 1/2 cup unsalted butter (cubed)
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs

For the Craquelin Topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup unsalted butter (softened)

For the Raspberry Cream Filling:

• 1 cup fresh raspberries (mashed)
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon gelatin (optional, for stability)

Timing

Making Raspberry Choux au Craquelin takes about 30 minutes for preparation and 30-40 minutes for baking, plus chilling time for the filling.

Instructions

Step 1: Prepare the Craquelin

1. Mix Ingredients: In a bowl, combine the flour, brown sugar, and softened butter. Mix until a smooth dough forms.
2. Roll Out: Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thick.
3. Chill: Refrigerate the rolled-out dough for about 30 minutes until firm.

Step 2: Prepare the Choux Pastry

1. Heat Water and Butter: In a saucepan, combine the water and cubed butter. Heat over medium heat until the butter melts and the mixture comes to a boil.
2. Add Flour and Salt: Remove from heat and quickly stir in the flour and salt until combined. Return to low heat and stir for about 2-3 minutes until the dough forms a ball and pulls away from the sides of the pan.
3. Incorporate Eggs: Transfer the dough to a mixing bowl. Allow it to cool slightly, then add the eggs one at a time, mixing well after each addition until smooth.

Step 3: Assemble and Bake

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Pipe Choux: Transfer the choux pastry to a piping bag fitted with a round tip. Pipe small mounds (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper.
3. Cut Craquelin: Remove the chilled craquelin from the refrigerator and cut it into circles slightly smaller than the choux mounds. Place a piece of craquelin on top of each choux mound.
4. Bake: Bake in the preheated oven for 25-30 minutes or until golden brown and puffed. Do not open the oven door during baking.

Step 4: Prepare the Raspberry Cream Filling

1. Whip Cream: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
2. Add Raspberries: Gently fold in the mashed raspberries. If using gelatin, dissolve it in a small amount of warm water and mix it into the raspberry mixture for added stability.

Step 5: Fill and Serve

1. Cool Choux: Once the choux pastries are baked, remove them from the oven and let them cool completely.
2. Fill Pastries: Once cooled, use a small knife to make a hole in the bottom of each choux. Fill a piping bag with the raspberry cream and pipe it into each pastry until filled.
3. Serve: Arrange the filled choux on a serving platter and enjoy!

Nutritional Information

Here’s a quick overview of the nutritional content of Raspberry Choux au Craquelin (per piece, based on 12 servings):

Nutrient	Amount per Serving
Calories	180
Protein	3g
Fat	10g
Carbohydrates	20g
Fiber	1g
Sugar	5g

Tips for Customization

• Fruit Variations: Substitute raspberries with other berries, such as strawberries or blueberries, for different flavors.
• Chocolate Drizzle: Drizzle melted chocolate over the top for an extra touch of sweetness.
• Serving Suggestions: Serve with a side of raspberry coulis for added flavor and presentation.

Conclusion

Raspberry Choux au Craquelin is a delightful and sophisticated pastry that combines the lightness of choux with the sweetness of raspberries and the crunch of craquelin. These treats are sure to impress your guests and make any occasion special. Enjoy this delightful recipe!