Choux stuffed with raspberry cream !

Choux are very easy and funny to make! You can make them in several ways but today, we are going to use raspberries! Even if the recipe looks a bit complicated, I can tell you that it is very easy! For this recipe you'll need three recipes: one for the choux, one for the raspberry filling and one for the glaze.

For the pâte à choux:

• 125 ml of water
• 60 g of butter cut into small squares
• 1 tablespoon of sugar (cane or regular white)
• 75 g of all purpose flour
• 3 eggs (I used large eggs)

For the raspberry filling:

• 430 g of cream cheese
• 300 g of crème fraîche (or heavy cream)
• 6 to 8 tablespoons of sugar (feel free to use more or less if you want!)
• 100 to 200 g of raspberries (fresh or defrosted)

For the icing

• 1 large egg white
• 160 to 200 g of icing sugar (depends on the consistency you are looking for)
• drops of red or pink food coloring 
• drops of rose petal extract (optional)

Start by preheating your oven at 220°c.

For the pâte à choux, bring to the boil the butter with the water and sugar in a saucepan then when it is still on the stove, add the flour all at once and mix well with your wooden spoon. Your dough must not be sticky at that point and must come off the edges of your saucepan. Then, Place you dough in a big ball and mix in 2 eggs once at a time (You can see that in this video, I did not put my eggs one at a time, but i turn out to be perfect too). Then beat separately the last egg and add it to mixture and mix till it is shiny and sticky (you can test with your fingers).

Then on a baking sheet lined with parchment paper, make balls of dough with two tablespoons or with a piping bag (like I do in the video). Be careful: make sure that there is at least 5 centimeters between each choux, because they will rise a lot !

Bake them for about 10 minutes in your oven preheated to 220°c then reduce the heat of your oven to 180°c and bake for 15 minutes. Then take a knife and make holes in each choux and bake again for 5 minutes. Then finally let them cool onto a wire rack for at least 30 minutes to 1 hour.

For the filling, beat the cream cheese with an electric hand mixer or a kitchen aid or a whisk and beat for 1 minute. Add the sugar and the cream (crème fraîche or heavy cream) and mix well. Finally add the raspberries gently with a spatula.

Once that your choux have completely cooled, you need to fill them with your filling. For that, I recommend you to use a pastry bag and a straight (plain) tip. I explain everything in the video.

Once that all your choux are filled with the raspberry filling, you can ice them. If you want to, beat your egg white with the sugar until you have the right consistency (not to thick but not to runny). Finally add the red or pink food coloring and the extract (if you can find it). Then, take one choux, dip it in the icing and then take out the excess and proceed the same way with the other choux.

Baking tips: 

• The MOST important thing when you are making choux is to use a wooden spoon.
• The recipe of pâte à choux is not complicated at all, but be concentrated when you are baking them with the variation of temperature.
• You can of course substitute the raspberries with other fruits and use another food coloring.