Imagine biting into a cloud-like pastry that bursts with vibrant raspberry and zesty lemon cream, transporting you straight to a charming Parisian patisserie. These elegant Raspberry Lemon Cream Filled Puffs are not just a dessert—they're an experience that combines the delicate art of French baking with irresistible flavors that will have everyone begging for your secret recipe. Whether you're looking to impress guests or treat yourself to a luxurious sweet moment, these cream puffs are your ticket to culinary bliss!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 12 puffs
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup raspberry puree
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- In a medium saucepan, combine 1 cup of water and 1/2 cup of unsalted butter. Bring to a boil over medium heat, stirring occasionally until the butter is fully melted.
- Once the mixture is boiling, remove it from heat and add 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon or spatula until the mixture forms a ball and pulls away from the sides of the pan.
- Allow the dough to cool for about 5 minutes. Then, add the 4 large eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.
- Using a piping bag fitted with a large round tip, pipe small mounds (about
- 5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 20-25 minutes or until the puffs are golden brown and have risen. Do not open the oven door during baking, as this can cause them to deflate.
- Once baked, remove the puffs from the oven and let them cool completely on a wire rack.
- While the puffs are cooling, prepare the raspberry lemon cream filling. In a mixing bowl, combine 1 cup of heavy cream, 1/4 cup of powdered sugar, and 1 tablespoon of lemon juice.
- Using an electric mixer, whip the cream mixture on medium-high speed until soft peaks form. Gently fold in 1/2 cup of raspberry puree until well combined, being careful not to deflate the whipped cream.
- Once the puffs are completely cooled, use a sharp knife to cut a small slit in the side of each puff. This will create an opening for the filling.
- Using a piping bag, fill each puff with the raspberry lemon cream filling, ensuring each puff is generously filled.
- Serve the raspberry lemon cream filled puffs immediately or refrigerate until ready to serve. Enjoy your delightful French dessert!
Tips
- Temperature is crucial: Ensure your ingredients are at room temperature for the most consistent dough.
- Mix eggs thoroughly: Add eggs one at a time and mix completely to create a smooth, glossy texture.
- Avoid opening the oven during baking to prevent puffs from deflating.
- Use a piping bag for uniform, professional-looking puffs.
- Let puffs cool completely before filling to maintain their crisp texture.
- For extra flavor, consider adding a touch of vanilla extract to your cream filling.
- Store filled puffs in the refrigerator and consume within 24 hours for the best taste and texture.
- If your cream isn't thickening, chill your mixing bowl and whisk beforehand.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 120mg
