Raspberry Cream Puffs

Working Method

Choux Paste
  1. Pour the water and oil onto the Tegral Choux Mix
  2. Mix in planetary mixer with beater for 2 minutes on medium speed. 
  3. Scrape down, then continue to mix for 2 minutes on medium speed. 
  4. Pipe into desired shape with star nozzle. 
  5. Bake in deck oven at 185°C (40% top and 60% bottom heat) for 15 minutes with dampers closed. 
  6. Bake a further 25 minutes at 180°C with damper open.

Crumble (Optional)
  1. Mix all ingredients together, laminate into 2mm. 
  2. Keep in freezer. 
  3. Cut the size needed and apply on the choux paste before baking.

Raspberry Cream
  1. Whip Ambiante as per instructions. 
  2. Fold in Puratos Classic Framboise into the mix until homogenous.

  1. Cut cream puffs into halves. 
  2. Pipe in cream filling and top with the cream puff lids.
  3. Decorate with a raspberry and a dusting of icing sugar.

About this recipe

Complexity level: