Introduction

Raspberry Cream Puffs combine a delicate chocolate shell with light marshmallow fluff and a fruity marzipan base. This elegant treat offers a perfect balance of sweet and tangy flavors, making it a delightful dessert for special occasions or an indulgent snack.

The image shows a white bowl filled with several dark red, ridged, teardrop-shaped candies or chocolates. One candy is cut in half and placed on top, revealing a fluffy light pink creamy middle layer and a light beige base layer inside the red outer shell. The bowl sits on a soft white cloth on a white marbled surface. There are additional candies scattered around the bowl, and a blurred bottle of milk is visible in the background. Some dried, beige-colored plants softly frame the left side of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g Valrhona Raspberry Inspiration chocolate
85 g granulated sugar
40 g glucose syrup
25 g water
50 g egg whites
10 g granulated sugar
1/4 tsp vanilla paste
1 tbsp freeze dried raspberry powder
100 g marzipan
1 tsp freeze dried raspberry kernels

Instructions

Step 1: Temper the Valrhona Raspberry Inspiration chocolate. Pour the chocolate into a silicone mold, spreading it evenly with a spatula or spoon. Tap the mold on the counter to remove air bubbles. Place a large piece of parchment paper on the countertop, turn the mold upside down, and pour any excess chocolate onto the parchment. Save the excess chocolate in a sealed bag for later use.
Step 2: Set the mold aside to allow the chocolate to set while you prepare the marshmallow fluff.
Step 3: In a small pot, combine water, glucose syrup, and 85 g of granulated sugar. Bring to a boil and continue cooking until the temperature reaches 117ºC, using a sugar thermometer for accuracy.
Step 4: Meanwhile, whisk the egg whites in a clean bowl on high speed. Once soft peaks form, gradually add 10 g of granulated sugar and continue whisking until medium to stiff peaks develop.
Step 5: Remove the sugar syrup from heat and pour it slowly in a thin stream into the whisked egg whites while continuing to whip at full speed. Whip for 8-10 minutes until the marshmallow fluff is stiff.
Step 6: Add vanilla paste and freeze-dried raspberry powder to the fluff and mix until combined. Transfer the fluff to a piping bag.
Step 7: Knead the freeze-dried raspberry kernels into the marzipan. Roll the marzipan out to 4 mm thickness and cut out 15 circles with a 2.5 cm cookie cutter to fit as the base for each cream puff.
Step 8: Pipe the marshmallow fluff into the set chocolate shells. Place a marzipan circle at the bottom of each and seal with leftover tempered chocolate.
Step 9: Freeze the assembled cream puffs for 10-20 minutes to set quickly. This helps when removing them from the mold.
Step 10: Once firm, gently loosen the edges at the bottom of the cream puff to release it from the mold. Flip the mold and carefully push the cream puffs out by pressing only on the top of the mold.
Step 11: Store the finished cream puffs in an airtight container at room temperature.

Tips & Variations

Keep the leftover tempered chocolate warm in a sealed piping bag placed in your pocket to maintain the right temperature for sealing the bottoms.
Use a high-quality chocolate like Valrhona to enhance the raspberry flavor and ensure a smooth shell.
For a different flavor, try substituting raspberry powder with freeze-dried strawberry or blueberry powder.

Storage

Store the raspberry cream puffs in an airtight container at room temperature. They will keep well for up to 2 days. Avoid refrigerating as moisture can soften the crisp chocolate shells. If needed, gently warm them to room temperature before serving.

How to Serve

The image shows six dark red, glossy sweets shaped like teardrops with a swirl pattern running from bottom to top, arranged closely on a round white plate. One more sweet is placed alone slightly blurred in the background on the right side. Small red crumbs are scattered around on the white marbled surface near the plate, which rests on a crinkled white cloth. The background is softly blurred with white tones and a hint of soft shapes in the distance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of Valrhona Raspberry Inspiration chocolate?

Yes, but using Valrhona Raspberry Inspiration chocolate adds a distinctive raspberry flavor that complements the cream puffs beautifully. Regular chocolate will work but the flavor profile will differ.

How can I tell when the sugar syrup has reached 117ºC?

Use a sugar thermometer to check the temperature precisely. This temperature is crucial to achieve the perfect marshmallow fluff texture.