These raspberry cream puffs are a burst of raspberry flavor! Smooth and delicious raspberry marshmallow fluff on a soft raspberry marzipan base and covered with the incredible Valrhona Raspberry Inspiration.
This raspberry cream puffs is full of raspberry flavor and perfect for spring. The tangy raspberry flavor goes beautifully with the sweet marshmallow fluff and the marzipan base. A perfect project to do for a spring weekend!
For more cream puff recipes, try Lemon Cream Puffs, Strawberry and Cookie Cream Puffs (Flødebolle) and Reese's Peanut Butter Cream Puffs (Flødeboller).
STEP-BY-STEP INSTRUCTIONS - CHOCOLATE SHELL AND FLØDEBOLLE SKUM // MARSHMALLOW FLUFF
CHOCOLATE
Temper the Valrhona Raspberry Inspiration chocolate.
Divide the chocolate into the mold. With a small spatula or spoon make sure the chocolate is all around the mold. Tap it on the counter. Place a big piece of parchment paper on the countertop. Turn the silicone mold upside down and pour the excess chocolate onto the piece the parchment paper. Save the excess chocolate in a bag.
Tip: Save the remaining chocolate in a small piping bag and seal it. Place it in your pant pocket. Your own body temperature will keep the chocolate the right temperature for when you have to seal the bottom of the cream puffs.
Set the the silicone mold to the side to set, meanwhile moving onto the marshmallow fluff.
FLØDEBOLLE SKUM // MARSHMALLOW FLUFF
In a small pot bring water, glucose syrup, and 85 g of granulated sugar to a boil until it reaches 117ºC. Use a sugar thermometer to get the right temperature.
Meanwhile, pour egg whites into a completely clean bowl. Starts whisking the eggs at high speed. Then slowly add the 10 g of granulated sugar once a tight net of white bobble has formed and continue whisking until medium/stiff peaks.
Take the pot off the heat and pour in the sugar syrup in a thin steady stream into the bowl. Whip at full speed for 8-10 minutes until the fluff is stiff. Then add the freeze-dried raspberry powder and mix it in.
Transfer to a piping bag.
STEP-BY-STEP INSTRUCTIONS - MARZIPAN BASE AND ASSEMBLING
MARZIPAN BASE
Message the freeze-dried raspberry into the marzipan. Roll out the marzipan to a thickness of 4 mm. Cut out 15 circles with a 2,5 cm cookie cutter so the marzipan fits the bottom of the cream puff.
ASSEMBLING
Pipe the marshmallow fluff into the chocolate shell. Add the marzipan base and seal the bottom with the leftover chocolate.
Place them in the freezer for 10-20 min to quickly set. Having them completely cold makes them easier to take out of the mold.
Once set, gently trace the edge of the bottom of the cream puff to release it from the silicone mold. Then flip it over and gently push them out of the mold. This mold is on the more difficult side so make sure only to press from the top of the mold when pressing them out.
Store in an airtight container at room temperature.
STORAGE
Store the raspberry cream puffs in an airtight container at room temperature. It's best enjoyed within 2 days.
Other Cream Puff Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Raspberry Cream Puffs
Equipment
- Russian Tale silicone mold
Ingredients
CHOCOLATE SHELL
- 250 g Valrhona Raspberry Inspiration chocolate
FLØDEBOLLE SKUM // MARSHMALLOW FLUFF
- 85 g granulated sugar
- 40 g glucose syrup
- 25 g water
- 50 g egg whites
- 10 g granulated sugar
- ¼ teaspoon vanilla paste
- 1 tablespoon freeze dried raspberry powder
MARZIPAN BASE
- 100 g marzipan
- 1 teaspoon freeze dried raspberry kernels
Instructions
CHOCOLATE SHELL
- Temper the Valrhona Raspberry Inspiration chocolate.
- Divide the chocolate into the mold. With a small spatula or spoon make sure the chocolate is all around the mold. Tap it on the counter. Place a big piece of parchment paper on the countertop. Turn the silicone mold upside down and pour the excess chocolate onto the piece the parchment paper. Save the excess chocolate in a bag.
- Tip: Save the remaining chocolate in a small piping bag and seal it. Place it in your pant pocket. Your own body temperature will keep the chocolate the right temperature for when you have to seal the bottom of the cream puffs.
- Set the the silicone mold to the side to set, meanwhile moving onto the marshmallow fluff.
FLØDEBOLLE SKUM // MARSHMALLOW FLUFF
- In a small pot bring water, glucose syrup, and 85 g of granulated sugar to a boil until it reaches 117ºC. Use a sugar thermometer to get the right temperature.
- Meanwhile, pour egg whites into a completely clean bowl. Starts whisking the eggs at high speed. Then slowly add the 10 g of granulated sugar once a tight net of white bobble has formed and continue whisking until medium/stiff peaks.
- Take the pot off the heat and pour in the sugar syrup in a thin steady stream into the bowl. Whip at full speed for 8-10 minutes until the fluff is stiff. Then add the vanilla paste and freeze-dried raspberry powder and mix it in.
- Transfer to a piping bag.
MARZIPAN BASE
- Message the freeze-dried raspberry into the marzipan. Roll out the marzipan to a thickness of 4 mm. Cut out 15 circles with a 2,5 cm cookie cutter so the marzipan fits the bottom of the cream puff.
ASSEMBLING
- Pipe the marshmallow fluff into the chocolate shell. Add the marzipan base and seal the bottom with the leftover chocolate.
- Place them in the freezer for 10-20 min to quickly set. Having them completely cold makes them easier to take out of the mold.
- Once set, gently trace the edge of the bottom of the cream puff to release it from the silicone mold. Then flip it over and gently push them out of the mold. This mold is on the more difficult side so make sure only to press from the top of the mold when pressing them out.
- Store in an airtight container at room temperature.
Christi Brooks
Those are absolutely gorgeous
CSed
What step is the vanilla paste added?
Julie Marie
It's added together with the freeze-dried raspberry powder. I've updated the recipe, sorry for the confusion 🙂
Carolynn
maybe you can give a resource for MOLDS that is in english, in us and able to see the costs the site BAGETID is none of the above thank you in advance
Julie Marie
I have a Amazon storefront where you can find all of the molds and tools that I use for my baking 🙂 https://www.amazon.com/shop/juliemarieeats