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Raspberry Cream Puffs Recipe

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4.9 from 64 reviews

Delight in these elegant Raspberry Cream Puffs featuring a crisp Valrhona Raspberry Inspiration chocolate shell filled with a light, fluffy marshmallow raspberry cream and a fruity marzipan base. Perfect for special occasions, these cream puffs bring together rich chocolate, tart raspberry, and sweet marshmallow in a delicate bite-sized dessert.

Ingredients

Scale

Chocolate Shell

  • 250 g Valrhona Raspberry Inspiration chocolate

Marshmallow Fluff

  • 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

Marzipan Base

  • 100 g marzipan
  • 1 tsp freeze dried raspberry kernels

Instructions

  1. Temper the Chocolate: Carefully temper the Valrhona Raspberry Inspiration chocolate to ensure a shiny finish and crisp snap. This involves melting and cooling the chocolate to specific temperatures for perfect crystallization.
  2. Mold the Chocolate Shells: Pour the tempered chocolate into the silicone molds. Use a small spatula or spoon to spread the chocolate evenly all around the mold. Tap the mold against the countertop to remove air bubbles. Turn the mold upside down over a large piece of parchment paper and pour out the excess chocolate to create thin shells. Save the excess chocolate in a sealed bag for later use.
  3. Set the Chocolate: Place the chocolate molds aside to allow the shells to set while you prepare the marshmallow fluff. Keep the excess chocolate warm by storing it in a small piping bag kept in your pocket; your body heat will maintain the ideal temperature for resealing.
  4. Prepare Sugar Syrup: In a small pot, combine water, glucose syrup, and 85 g of granulated sugar. Heat the mixture to 117ºC, using a sugar thermometer to monitor the temperature accurately.
  5. Whip Egg Whites: Pour the egg whites into a clean bowl and start whisking at high speed. When soft peaks form, gradually add 10 g granulated sugar and continue whisking until you achieve medium to stiff peaks.
  6. Combine Syrup and Egg Whites: Remove the sugar syrup from heat and pour it in a thin, steady stream into the egg whites while whisking at full speed. Continue whipping for 8–10 minutes until the marshmallow fluff is stiff and glossy.
  7. Flavor the Fluff: Add vanilla paste and freeze-dried raspberry powder to the fluff, and gently fold in to evenly combine. Transfer the marshmallow fluff to a piping bag for assembly.
  8. Prepare Marzipan Base: Knead freeze-dried raspberry kernels into the marzipan to infuse flavor. Roll out the marzipan to a thickness of 4 mm, then cut out 15 circles with a 2.5 cm cookie cutter to fit the bottom of each cream puff shell.
  9. Assemble the Cream Puffs: Pipe the marshmallow fluff into each chocolate shell. Place a marzipan circle at the bottom of the fluff-filled shell. Use the reserved tempered chocolate to seal the bottom of each cream puff, ensuring the filling is securely enclosed.
  10. Set the Cream Puffs: Place the filled cream puffs into the freezer for 10–20 minutes to quickly set the chocolate bottom and make the puffs easier to remove from the mold.
  11. Unmold Gently: Once set, carefully trace the edge of the bottom of each cream puff to loosen it from the silicone mold. Flip the mold over and gently push the cream puffs out, pressing only from the top to avoid breakage.
  12. Storage: Store the cream puffs in an airtight container at room temperature to maintain their texture and freshness.

Notes

  • Maintaining the correct chocolate temperature is crucial to achieve a glossy, crisp shell and proper sealing.
  • Use a sugar thermometer for precise candy making – the sugar syrup must reach exactly 117ºC for the marshmallow fluff.
  • Tempering chocolate can be done using a microwave or stovetop, but consistency is key for best results.
  • Freeze-dried raspberry powder and kernels provide concentrated raspberry flavor without adding moisture.
  • Be gentle when removing cream puffs from the mold to avoid breakage; pressing from the top only.
  • Keeping the filled cream puffs slightly chilled helps preserve shape and texture.

Keywords: Raspberry cream puffs, chocolate shells, marshmallow fluff, marzipan, raspberry desserts

Find it online: https://ricoloranz.com/raspberry-cream-puffs-recipe/