Almond Pastry Buns with Fresh Raspberry Cream
An early summer dessert delight with almonds and fresh raspberries, this recipe uses the classic French baking technique of choux pastry to produce sweet puffed buns using quick stove top cooking and oven baking. A filling of fresh Raspberries is perfection served as a sweet dessert ending to a meal. This recipe for Almond Pastry Buns With Fresh Raspberry cream is every flavor spring and summer should be.
Choux Pastry dough is infused with almond and baked to buttery bun decadence before a filling of raspberry cream (made with fresh berries!) is spooned into the center. This recipe uses raspberries 2 ways: in the filling and placed whole on top before a dusting of powdered sugar is sprinkled on top. Make these raspberry cream puffs piled high with fresh fruit and sprinkled with powdered sugar.

Here in the Hudson Valley, NY, raspberries are fully ripe by the end of June and ready to be picked and enjoyed. These Almond Pastry Buns with Fresh Raspberry Cream recipe make full use of this abundant seasonal bounty. Nutty almond flour and flavored choux pastry buns are filled with raspberry cream, before they are topped with fresh fruit.

Use freshly harvested raspberries if available to make this recipe. If raspberries are out of season in your area, many grocery stores now carry raspberries year round, and they work just as well in the cream puff buns.
Classic French inspired patisserie baking at home. This recipe uses farm fresh ingredients to create an indulgent dessert. Pate a choux is a great technique that makes perfectly soft and bitable on the outside pastry puffs, that are hollow on the inside and perfect for filling with cream. These raspberry cream puffs require several steps, but the results are glorious!
The almond filled choux buns are the perfect base for these baked delights! Instead of a laborious stove-top, boiled pudding, this recipe relies on fresh fruit, ricotta cheese and gelatin to set a cold pudding in the refrigerator. This method is simple, and requires a little mixing and measuring for a tasty, creamy final result. Adding fresh raspberries to the cream creates another level of fruit filled flavor.
Raspberries bright, tart flavor notes pair well with almonds smooth taste. This recipe relies on layering these to ingredients throughout the pastry buns and filling for tasty results.
Almond extract and ground almond flour flavor the choux pastry buns, creating a base and top notes of almond taste and scent. Adding the raspberries to the cream (sweetened with sugar) as well as freshly placed berries on the top created layers of fruity flavor.

The raspberry cream sets in the fridge, giving you more time to concentrate on the choux pastry buns. It easily spoons into the puffs, and it’s sturdy texture is the perfect base for a handful of fresh raspberries.

Why did my choux pastry buns collapse?

Opening the oven door to check the buns several times during baking will release the steam used to puff the buns structurally up, so try not to check them until they are done.
The buns did not bake for long enough.
Can I freeze the unbaked dough?
Choux pastry dough does not freeze well, if you want to freeze the buns, do so after baking them.
How to Store Raspberry Choux Buns and Cream:
Store pastry buns in airtight container at room temp for up to 3 days. if you want to store them longer, place in a freezer bag and freeze for up to 3 months.
Keep raspberry pastry cream covered and refrigerated, assemble pastry puffs as needed according to instructions below.
Love the almond in the puffs!
Wow, never had almond flour choux before. Really intrigued! THanks for the recipe.
Love pastries and this one looks so delicious. I will have to make this soon.
I love choux buns but have never made them with almond flour. They look delicious.
These are just so cute and gorgeous. The perfect summer recipe for me!
I am drooling here. Those look amazing!