Description
These Rose Raspberry Fool Cream Puffs combine light, airy choux pastry shells with a delicate rose-scented raspberry cream filling and a luscious raspberry glaze. Perfect for special occasions or elegant gatherings, this dessert offers floral and fruity notes enveloped in a crispy, golden puff, decorated with edible rose petals and gold flakes for an exquisite finish.
Ingredients
Scale
For the puffs
- 1 cup (250 ml) all-purpose flour
- 1/2 cup (125 ml) water
- 1/2 cup (125 ml) milk
- 1/2 cup (125 ml) unsalted butter (1 stick), cut into cubes
- 1/2 tsp (2 ml) kosher salt or fine sea salt
- 4 large eggs
For the rose raspberry fool filling
- 1 cup (250 ml) fresh raspberries (about 4 oz / 113 g)
- 2 tbsp (30 ml) granulated sugar
- 1 tbsp (15 ml) rose water
- 2 cups (250 ml) heavy whipping cream
- 1/2 cup (125 ml) powdered sugar, sifted
For the raspberry glaze
- 1 cup (250 ml) powdered sugar, sifted
- 2 tsp (5 ml) strained raspberry juice (from the rose raspberry fool filling)
To decorate (optional)
- Dried rose petals or fresh, untreated rose petals
- Edible gold flakes
Instructions
- Make the puffs: In a medium saucepan, combine water, milk, butter, and salt. Bring to a boil over medium heat. Once boiling, add flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the pan sides. Continue cooking and stirring for about 1 minute to remove excess moisture, then remove from heat. Transfer to a stand mixer bowl or a large mixing bowl if using a hand mixer, and let cool for 5 minutes while stirring occasionally to release steam.
- Incorporate eggs: With mixer on medium speed, beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next and scraping down the bowl between additions. The dough will curdle with each egg but will come back together, becoming smooth, elastic, thick, and sticky.
- Prepare to bake: Position racks in lower and upper thirds of the oven and preheat to 400°F (200°C). Line two baking sheets with parchment paper. Using a 1½ tbsp (22 ml) cookie scoop, form mounds of dough spaced 3 inches (7 cm) apart. Flatten peaks with damp fingertips to form round puffs.
- Bake the puffs: Bake for 15 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and bake for an additional 30 minutes until golden brown and firm. Puffs should sound hollow when tapped underneath. Immediately transfer to a cooling rack and cool to room temperature—at least 30 minutes.
- Make the rose raspberry fool filling: Puree raspberries, granulated sugar, and rose water using a blender or food processor. Set aside. In a large bowl, beat whipping cream to soft peaks, then add sifted powdered sugar and beat to stiff peaks.
- Reserve raspberry juice for glaze: Scoop out 1 tbsp (15 ml) raspberry juice from the puree, avoiding solids, and set aside for glaze. Gently fold remaining raspberry puree into whipped cream to keep it fluffy. Transfer filling to a piping bag with a round tip or a large zip lock bag with a corner cut off.
- Make the raspberry glaze: Mix 2 tsp (10 ml) reserved raspberry juice with sifted powdered sugar and granulated sugar until thick but spreadable. Adjust texture with more raspberry juice if needed.
- Assemble cream puffs: Slice off the top third of each puff horizontally to make lids. Pipe generous amounts of rose raspberry fool filling into each puff. Spoon and spread raspberry glaze on the lids, then decorate with edible rose petals and gold flakes if desired. Let glaze set a few minutes before serving.
- Storage tips: Cream puffs are best eaten the day they are assembled. Store puffs and filling separately in the refrigerator for up to one day, filling puffs just before serving.
- Freezing tips: Cool baked puffs completely and store in an airtight container in the freezer for up to one month. To defrost, set on a wire rack for 15 minutes at room temperature. To refresh crispness, bake at 300°F (150°C) for 10 minutes, cool completely, then fill and serve.
Notes
- Ensure dough cools slightly before adding eggs to prevent cooking the eggs.
- Do not overmix the filling after adding raspberry puree to keep it light and fluffy.
- Freezing unfilled puffs is recommended; avoid freezing filled puffs as filling texture may suffer.
- The glaze should be thick enough to stay on the puff tops without dripping; adjust raspberry juice accordingly.
- Use fresh or dried edible rose petals and gold flakes for an elegant presentation, both optional but highly recommended.
Nutrition
- Serving Size: 1 cream puff
- Calories: 180
- Sugar: 13g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
