Raspberry Cream Choux Ring
350kcal
Ingredients
For the Choux Pastry
- 1 cup water essential for creating steam
- 1/2 cup unsalted butter (cubed) provides richness
- 1 cup all-purpose flour foundation of the choux
- 1/4 teaspoon salt enhances flavor
- 4 large eggs for perfect rise
For the Raspberry Cream Filling
- 1 cup heavy cream whips up light and fluffy
- 1/2 cup mascarpone cheese luxurious creaminess
- 1/2 cup fresh raspberries adds fruity flavor
- 1/4 cup powdered sugar sweetens without overpowering
- 1 teaspoon vanilla extract enhances overall flavor
For the Glaze
- 1/2 cup powdered sugar for silky drizzle
- 1–2 tablespoons milk adjust consistency
- fresh raspberries for decoration
Method
How to Make Raspberry Cream Choux Ring
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine the water and cubed butter in a medium saucepan. Heat over medium until melted and boiling.
- Stir in the flour and salt until a smooth dough forms, returning to low heat for 1-2 minutes.
- Cool the dough slightly, then add eggs one at a time, mixing until silky.
- Pipe the choux pastry onto the baking sheet into a ring about 8–10 inches in diameter.
- Bake for 25–30 minutes, until golden brown and puffed.
- Cool on a wire rack completely.
- Whip the heavy cream in a mixing bowl until soft peaks form.
- In another bowl, mix mascarpone, powdered sugar, vanilla, and raspberries, then fold in whipped cream.
- Slice the cooled choux ring in half horizontally and fill with the raspberry cream.
- Reassemble the choux ring.
- Whisk powdered sugar and milk until smooth, then drizzle over the choux ring.
- Decorate with fresh raspberries and serve chilled.
Nutrition
Serving1sliceCalories350kcalCarbohydrates40gProtein5gFat20gSaturated Fat10gPolyunsaturated Fat0.5gMonounsaturated Fat5gCholesterol105mgSodium200mgPotassium150mgFiber1gSugar15gVitamin A10IUVitamin C15mgCalcium4mgIron8mg