Chocolate Raspberry Cream Puffs - Perfect for Valentines Day

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder is lower in calories, while milk chocolate is more affordable.

raspberries

🥗Healthier: blackberries

💰Cheaper: frozen raspberries

Blackberries are lower in sugar, while frozen raspberries are often cheaper.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be more economical.

Start by making the choux pastry.

Combine 250 ml of water, 60 g of butter, 1 tbsp of sugar, and a pinch of salt in a pot and bring to a boil on medium heat.

In a bowl, sift together 200 g of flour and 30 g of cocoa powder to combine.

Once the butter mixture has boiled for about a minute, add the flour and cocoa mixture and stir until a dough ball forms, mixing for about 2 to 5 minutes.

Transfer the dough to a bowl to cool, stirring occasionally to prevent burning.

After about 10 minutes, add 3 to 5 eggs one at a time, mixing until the dough is shiny and slightly spreadable.

Pipe the dough onto a baking sheet lined with parchment paper, using a plain round tip, and smooth the tops with a little water.

Bake in a preheated oven at 200°C (392°F) for about 20 minutes without opening the oven door.

While the puffs bake, prepare the raspberry filling by combining 200 g of thawed raspberries, a splash of vanilla extract, and 20 g of sugar in a pot.

Heat the raspberry mixture on medium until it simmers and reduce for about 5 to 10 minutes until thickened.

Let the raspberry mixture cool, then whisk it with 400 ml of heavy whipping cream and 1 package of whipped cream stabilizer until combined.

Taste the filling and adjust sweetness with additional sugar if needed.

Fill a piping bag with the raspberry whipped cream mixture and pipe into the cooled cream puffs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens