Light and airy, these mini raspberry crème puffs are delicate in flavor and utterly addictive. They’re simple to make and convenient to prepare ahead—store the shells and filling separately until you’re ready to serve.
Why you’ll love this recipe:
This easy recipe highlights classic choux pastry made into small, elegant cream puffs filled with a light raspberry whipped cream. The shells can be baked ahead and kept separate from the filling, so assembly is fast when guests arrive. The filling uses only heavy whipping cream and raspberry jelly for a clean, bright raspberry flavor and stable whipped texture.
What are crème puffs?
Crème puffs—also called profiteroles—are small round pastries made from choux pastry and filled with a variety of creams, custards, or ice cream. Whipped cream is one of the easiest and most popular fillings, though custard, pastry cream, or ice cream are also delicious alternatives. The term can be spelled “crème puff” or “cream puff.”
For these shells I use equal parts milk and water. Adding milk gives the dough a touch more richness and creates a slightly more tender shell while still puffing up to form a hollow center perfect for filling.
How to make smooth crème puff shells
Smooth, round shells depend on clean piping. Use a large round piping tip (for example, Wilton 1A or similar) and hold the bag straight up at 90 degrees. Pipe each round with one steady squeeze—avoid swirling or ruffling the tip. After piping, dip a fingertip in water and gently press down any peaks so the tops bake evenly and won’t burn.
To keep the whipped cream filling sturdy, whip carefully to the proper consistency and avoid over-beating. For best results, fill the puffs right before serving; whipped cream tends to soften the shells faster than thicker fillings. Once filled, store crème puffs refrigerated and consume within a day for best texture.
These mini raspberry crème puffs are a lovely dessert for gatherings, tea time, or when you want a refined bite-sized treat. They pair well with coffee, tea, or a light sparkling beverage. Dust with powdered sugar or a light sprinkle of freeze-dried raspberry powder for extra visual appeal and a hint of tartness.
Enjoy these delicate pastries and feel free to experiment with different fillings if you prefer something richer or more intensely flavored. The choux shell is versatile and forgiving, so once you master the technique, you can create many variations.
Simple Raspberry Crème Puffs
Ingredients
For pastry shells:
- ½ cup (120 ml) milk
- ½ cup (120 ml) water
- ½ cup (115 g) unsalted butter
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup (125 g) all-purpose flour, sifted
- 4–5 large eggs, at room temperature
For raspberry whipped cream:
- 2/3 cup heavy whipping cream
- ¼ cup raspberry jelly
- Powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a medium saucepan, combine water, milk, butter, sugar, and salt. Heat over medium, stirring until the sugar dissolves and the butter melts. Bring to a boil.
- Remove from heat and add the flour all at once. Mix quickly until the flour is fully absorbed to form a paste (panade).
- Return the pan to medium heat and cook, stirring constantly. The dough will form a ball; continue cooking 3–4 minutes until a light crust forms on the bottom to dry the panade.
- Transfer the dough to a mixing bowl. Beat briefly on low to cool slightly, about 2 minutes. If mixing by hand, stir vigorously with a wooden spoon.
- Add eggs one at a time, beating well after each addition. Add no more than two eggs at once. The final dough should be smooth, glossy, and thick enough to fall into a ribbon slowly. You may not need all 5 eggs.
- Pipe the dough into 1.5-inch rounds about 2 inches apart. Smooth any peaks with a wet fingertip so the tops bake evenly.
- Bake one sheet at a time for 25–30 minutes until golden brown, crisp, and puffed. If puffs collapse when removed, they need a few more minutes in the oven. Cool completely on a rack.
- To make the raspberry whipped cream: pour cold heavy cream into a chilled mixing bowl and whisk on low until it begins to thicken.
- Add raspberry jelly and continue mixing on medium until the cream forms firm peaks. Watch closely to avoid over-beating. Transfer the filling to a pastry bag fitted with your preferred tip.
- Slice the top third off each puff horizontally (not cutting all the way through). Pipe the raspberry whipped cream into each shell, replace the top, and dust with powdered sugar before serving.
Tips & Notes
Note 1: Any milk works, but whole milk or 2% yields the best texture. You can also use all water if preferred.
Storage: Unfilled shells keep at room temperature for 1 day or freeze up to 3 months. Filled crème puffs are best served immediately; leftovers can be refrigerated for up to 1 day.
Nutrition
