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Raspberry Cream Puffs

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.
5 fra 1 stemme
Prep Time 45 minutes
Freezing time 10 minutes
Course Dessert
Cuisine Danish
Servings 15 mini 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.

Nutrition

Carbohydrates: 23gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 4mgSodium: 63mgPotassium: 105mgFiber: 0.2gSugar: 20gVitamin A: 15IUVitamin C: 0.2mgCalcium: 39mgIron: 0.2mg
Keyword Cream puffs, marshmallow, raspberry
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