Valentine’s Day is right around the corner. These Raspberry Choux Craquelins are the perfect dessert to say, “ I Love You”
Though they may seem intimidating, They really are not.
So, definitely give these delicious desserts a try!
Raspberry Pastry Cream
1 cup raspberries
2 tbsp water
2 yolks
2 tbsp flour
1/4 cup sugar
1/2 tsp vanilla
1/2 milk
1/4 cup heavy cream
Craquelin Top
6 tbsp butter
3 tbsp brown sugar
2/3 cup flour
Choux Pastry
1 cup water
1/2 butter
1 tbsp sugar
1 cup flour
4 eggs
Chantilly Cream
2 cups heavy cream
3 tsp instant vanilla pudding
1/4 cup powdered sugar
1/2 tsp vanilla extract
Topping
Raspberries
Sprinkle Pop Honeymoon Sprinkle Mix
Powdered Sugar (optional)
Pastry Cream
In a pot, add raspberries and water. Cook for 10 minutes. Purée in a blender, then strain.
Add egg yolks, flour, sugar, and vanilla to a small pot and mix. Add milk, cream and puréed raspberries and whisk over a medium heat until mixture has thickened to a pudding like consistency. Immediately remove from heat. Place into a covered container and place into the refrigerator until fully cooked or overnight.
Craquelin Top
Melt butter and add to a bowl with brown sugar and flour. Mix. Place mixture between 2 pieces of parchment paper and roll until flattened. Place on a cookie sheet and put into the freezer.
Choux
Place water, sugar and butter in a saucepan. Heat until butter is melted. Turn off the heat and add flour. Mix. Add mixture to a standing mixer and mix for 5 minutes to cool it. Add eggs one at a time until blended.
Pour mixture into a pastry bag with a large round tip. Pipe 1 & 1/2- 2 inch rounds on a parchment lined baking sheet.
Remove craquelin from the freezer. Peel off the top layer of parchment paper. With a round cookie cutter, the same size of the piped choux, cut enough circles to cover each of the piped choux and place them on top.
Bake in a pre-heated 350 degree oven for 20 minutes. Open oven to let the steam out, then bake for an additional 15 minutes or until browned. Cool on a wire rack.
Chantilly Cream
In a bowl add all ingredients. Beat until stiff.
Assembly
Cut the tops off of each pastry. Add about 1-2 teaspoons of raspberry pastry cream to the bottoms. Add chantilly cream to a pastry bag with a star tip. Pipe cream on top. Top with a raspberry and sprinkles, then place other half of pastry on top. Sprinkle with powdered sugar if desired.
