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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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