Our Recipes, re-invented from cooking shows
Raspberry Ripple Choux Buns
Prep. Time:
Baking Time:
Total Time:
45 mins
25 mins
70 mins
Serves:
24 buns
Raspberry puree: Blend 1/2 cup fresh or frozen raspberries until smooth, then strain to remove seeds if desired.
Make-ahead tip: Choux buns can be baked and frozen for up to 1 month. Thaw at room temperature before filling.
Troubleshooting: If choux buns deflate, they may not be fully baked. Return to oven for 5 more minutes.
Ingredients
FOR THE CHOUX PASTRY:
1 cup water
1/2 cup (1 stick) unsalted butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
FOR THE RASPBERRY FILLING:
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries
1/2 cup powdered sugar
1/3 cup raspberry puree (see note)
Instructions
MAKE THE CHOUX PASTRY:
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
In a medium saucepan, bring water, butter, and salt to a rolling boil over medium-high heat.
Remove from heat and immediately add flour all at once. Stir vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from sides of pan.
Return pan to medium heat and stir constantly for 1-2 minutes to cook out excess moisture.
Transfer mixture to a large bowl and let cool for 5 minutes.
Beat in eggs one at a time, mixing well after each addition until smooth and glossy.
Using a piping bag or spoon, drop 2-inch mounds of dough onto prepared baking sheets, spacing them 2 inches apart.
Bake for 20-25 minutes until golden brown and puffed. Do not open oven door during baking.
Turn off oven, crack door slightly, and let buns cool in oven for 10 minutes. Remove and cool completely on wire racks.
MAKE THE RASPBERRY FILLING:
In a large bowl, whip heavy cream and powdered sugar with an electric mixer until soft peaks form.
Gently fold in fresh raspberries.
Drizzle raspberry puree over the cream mixture and gently fold to create a rippled effect (don't overmix).
ASSEMBLE:
Cut each cooled choux bun in half horizontally or poke a hole in the bottom and pipe filling inside.
Fill generously with raspberry cream mixture.
Serve immediately or refrigerate for up to 4 hours.
