puff pastry on plate
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Almond Pastry Buns with Fresh Raspberry Cream

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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.

raspberry puff pastry on plates with fresh berries.
Photo Credit: The Sifted Field.

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.

fresh raspberries in quart container.
Photo Credit: The Sifted Field.

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.

raspberry and almond choux pastry puffs open with raspberry mouse on top and raspberries next to it.
Photo Credit: The Sifted Field.

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.

almond choux pastry buns on cooling rack.
Photo Credit: The Sifted Field.

Why did my choux pastry buns collapse?

collapsed choux pastry buns.

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.

Sprinkle powdered sugar over the tops of these fruit filled desserts for a finishing garnish. The powered sugar adds a little more sweetness to the tart raspberries and is a simple, yet elegant finish to this bakery favorite.
cream puffs with raspberries

Almond Choux Puffs with Fresh Raspberry Mousse

Filled with mousse made with fresh raspberry, these almond choux puffs made with classic petit choux dough are a delightful mid summer dessert
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Prep Time 20 minutes
Cook Time 30 minutes
Chill 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine French
Servings 12 people
Calories 121 kcal

Ingredients
  

Raspberry Mousse

  • 2 tsp Powdered Gelatin
  • 2 tbsp Water
  • 1 cup Fresh Raspberries
  • 1 cup Whole Ricotta
  • ¼ cup White Sugar

Choux Puff Pastry

  • 1 cup All Purpose Flour
  • 2 tbsp Almond Flour
  • 6 tbsp Butter salted
  • 1 cup Water
  • 2 eggs plus 1 egg white whipped
  • 1 tsp Almond Extract

Garnish

  • 1 tsp Powdered Sugar
  • 1 cup Fresh Raspberries

Instructions
 

Raspberry Cream Mousse

  • Sprinkle gelatin into a medium bowl.
  • Heat 2 tbsp water in saucepan over medium heat until hot (not boiling) or microwave the 2 tbsp water for 30 seconds.
  • Pour heated water over gelatin in bowl.
  • Place 1 cup raspberries in blender or bowl if using an immersion blender along with ricotta and sugar. Process until blended. Pour the gelatin over blended mixture and incorporate. If using a blender transfer to a bowl and cover.
    oink raspberry mousse
  • Chill in refrigerator for 1 1/2 hours.
    gelatine packet measuring spoon

Almond Choux Pastry

  • Preheat oven to 425℉ Line a large cookie sheet with parchment paper.
  • Add the 1 tsp almond extract to eggs and stir until smooth
  • Sift flour, almond flour into a small bowl, (you will be using a saucepan to mix ingredients, so size does not matter here).
  • Place 1 cup water and butter into medium saucepan with heavy bottom. Heat on medium until butter is completely dissolved ( 8 minutes).
  • Remove pan from heat and add sifted flour mixture. Mix vigorously until all ingredients are incorporated and the choux no longer sticks to sides of bowl and balls into the middle, about 2-3 minutes.
    dough in bowl
  • Let butter flour mixture cool for 5 minutes
  • Slowly stir the eggs into the butter mixture until fully incorporated, the mixture should have a glossy sheen when fully mixed, if the mixture looks dull keep mixing, about 2 minutes should produce these results.
  • Place 12 rounded drops of choux batter onto prepared baking sheet.
  • Bake in preheated 425 oven for 20-25 minutes. The choux should be puffed up and crisp with a moist center when finished.
  • Remove from oven promptly and cool on rack
    12 pastries

Assemble Raspberry Cream Puffs

  • Slice open each puff and fill with 2 spoonful's of raspberry mousse , top with fresh raspberries and sprinkle powdered sugar over top.

Nutrition

Serving: 1puff pastryCalories: 121kcalCarbohydrates: 19gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 11mgSodium: 75mgPotassium: 43mgFiber: 1gSugar: 6gVitamin A: 95IUVitamin C: 3mgCalcium: 79mgIron: 1mg
Keyword how to use raspberries csa, petit choux recipe, raspberry almond dessert, raspberry almond puff recipe, raspberry dessert recipes, raspberry dessert with ricotta, raspberry for dessert
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