Raspberry Choux au Craquelin: simple French cream puffs

Raspberry Cream

1. In a small saucepan, mix together the raspberries and half of the sugar. Cook over medium-high heat, stirring occasionally, until the raspberries have softened and the mixture has reduced and thickened, which usually takes about 10 minutes.
2. Strain the mixture through a fine-mesh sieve to eliminate seeds. Allow the mixture to cool completely before continuing.
3. Using an electric mixer, whip the heavy cream to soft peaks, gradually adding the remaining half of the sugar. Incorporate the raspberry mixture and continue beating until stiff peaks form (Can be made in advance).

Craquelin

1. Place all ingredients in a stand mixer equipped with a paddle attachment. Beat on medium speed until well combined. Transfer the dough onto a work surface and roll it out between two large sheets of parchment paper to a thickness of 1-2 mm. Place the dough, still between the parchment sheets, in the freezer for at least an hour or until ready to use (Can be made in advance).

Choux Pastry

1. Preheat the oven to 400 °F. Line two baking sheets with parchment paper. Using a pen, trace 15 circles measuring 1 ½ inches in diameter on each baking sheet, ensuring there is at least 2 inches of space between each circle. Once traced, flip each parchment sheet so that the side with the markings is facing downward.
2. Prepare a piping bag with a large round piping tip.
3. In a medium saucepan, combine the milk, water, butter, salt, vanilla extract, and sugar. Stir the mixture over medium heat until the butter is melted and the mixture begins to boil. Remove the pot from the heat and add all of the flour at once, stirring until thoroughly combined and a thick paste forms.
4. Return the pot to the heat and cook the mixture for 2 minutes, stirring constantly. Then, transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed for 1 minute to cool the mixture down.
5. With the mixer running on low speed, slowly add the beaten egg. Increase the speed to medium and mix for about 4 minutes or until the egg is fully incorporated. To check the consistency of the batter, dip the beater into the mixture and lift it up; if a 'v' shape forms that eventually breaks off, the batter is at the correct consistency. If it appears too stiff, gradually add more beaten egg and mix until fully incorporated. Repeat the 'v' test as necessary.
6. Transfer the choux dough to the prepared piping bag. Pipe the dough onto the baking sheets within the traced circles, ensuring each mound is of uniform height and width. If any peaks form from piping, gently flatten them with a wet fingertip.
7. Remove the craquelin from the freezer and peel off the top layer of parchment paper. Using a round cutter of the same diameter (1 ½ inches), cut out 15 rounds of craquelin. Place each craquelin circle on top of the choux mounds, gently pressing to adhere. If you are baking one tray at a time, ensure that you place the craquelin only on the first tray initially, keeping the remaining craquelin circles in the freezer until ready to use.
8. Bake the choux at 400 °F for 15 minutes, then reduce the oven temperature to 350 °F and bake for an additional 15-20 minutes until they are deeply golden brown. Remove the puffs from the oven and create a small vent in the side or bottom of each puff using a paring knife or chopstick to release steam. Transfer the puffs to a cooling rack and allow them to cool completely.

Assembly

1. Using a spatula, transfer the raspberry cream to a piping bag fitted with a round piping tip.
2. Working with one cream puff at a time, insert the tip of the piping bag into the puff and gently pipe until you feel slight resistance. Carefully wipe off any excess cream that may spill out from overfilled puffs.
3. Lightly dust the cream puffs with powdered sugar.
4. Serve within a few hours of filling to avoid soggy choux puffs. Store leftovers in the fridge in an airtight container.