Raspberry Cream Puffs with Mascarpone and Pink Craquelin
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- Medium saucepan
- Mixing bowls
- Rolling Pin
- Piping bags
- Round piping tip
- Fine-mesh sieve
- Baking sheet
INGREDIENTS
Pink craquelin:
- ½ cup/95 grams sugar
- ½ cup/60 grams all-purpose flour
- ⅓ cup/75 grams cold butter
- Natural pink food coloring, as needed
Choux pastry:
- ½ cup/125 grams butter
- ½ cup/120 grams whole milk
- ½ cup/125 grams water
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup/140 grams all-purpose flour
- 4 large eggs
Mascarpone cream:
- 2 cups/500 grams heavy cream
- 1 cup/250 grams mascarpone cheese
- ⅓ cup/50 grams powdered sugar
- 2 tablespoons/20 grams instant vanilla pudding powder
- 1 teaspoon vanilla extract or paste
Raspberry coulis:
- 1¾ cups/250 grams raspberries
- ¾ cup/150 grams sugar
- 1 tablespoon lemon juice
For decoration:
- White chocolate discs
- Dark chocolate
INSTRUCTIONS
- Make the craquelin by mixing the sugar, flour, and butter with pink food coloring until a soft dough forms. Roll the dough between two sheets of parchment paper and freeze for 30 minutes.
- In a medium saucepan, combine the butter, milk, water, sugar, and salt. Bring to a boil. Add the flour all at once and stir over medium heat until the dough pulls away from the sides of the pan. Continue cooking for 2 more minutes, stirring constantly. Transfer the dough to a stand mixer fitted with the paddle attachment and let cool for 5 minutes. Beat in the eggs one at a time until the mixture is smooth and glossy.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe rounds for the heads and smaller dots for the ears. Cut the craquelin into discs and place one over each piece of piped dough.
- Bake for 35 minutes, or until puffed and golden brown. Let cool completely.
- Whip the heavy cream, mascarpone, powdered sugar, pudding mix, and vanilla extract until stiff peaks form. Transfer to a piping bag.
- In a small saucepan, simmer the raspberries, sugar, and lemon juice until bubbling. Let cool, then strain through a fine mesh sieve.
- Poke a hole in the bottom of each puff and fill first with the mascarpone cream, then with a small amount of raspberry coulis. Use white and dark chocolate to create bear faces (follow the video).
FAQ
How do I keep the cream puffs from getting soggy?
Make sure the choux pastry is baked until deeply golden and crisp—underbaking is a common cause of sogginess. After baking, cool the shells completely on a wire rack before filling. If possible, fill the raspberry cream puffs shortly before serving to preserve their texture. Also, strain the raspberry coulis well to remove excess liquid. Storing filled puffs in the refrigerator for too long can cause softening, so it’s best to store unfilled shells in an airtight container and fill them the day you plan to serve.
Can I make these raspberry cream puffs ahead of time?
Bake the choux pastry shells up to two days in advance and store them in an airtight container at room temperature. The raspberry coulis and mascarpone cream can be made the day before and refrigerated separately. For best results, fill the cream puffs just before serving to keep the texture crisp. You can also freeze the unfilled shells and re-crisp them in a 300°F (150°C) oven for about 5 minutes before cooling and filling.
Can I freeze the raspberry cream puffs?
You can freeze the unfilled choux shells used in raspberry cream puffs, but freezing filled ones is not recommended due to the cream’s texture. To freeze, allow the baked shells to cool completely, then place them in an airtight container or freezer bag with parchment between layers. They keep well for up to one month. When ready to use, thaw at room temperature and reheat in a 300°F (150°C) oven for 5–7 minutes to refresh the crisp exterior. Cool fully before filling with mascarpone cream and raspberry coulis.
What can I use instead of mascarpone?
If mascarpone isn’t available, you can substitute it with full-fat cream cheese for a similar texture, though it will have a tangier flavor. Soften the cream cheese and beat it well to ensure a smooth mixture before folding into the whipped cream and pudding base. For a lighter taste, blend cream cheese with a few tablespoons of heavy cream.
Why did my raspberry cream puffs collapse after baking?
The most common reasons are underbaking, excess moisture, or opening the oven door too early. Ensure the puffs are deeply golden and dry before removing them—typically after 35 minutes at 350°F (175°C). Avoid using high-moisture ingredients or overcrowding the pan, which can affect airflow. Let the finished puffs cool in the oven with the door slightly ajar for 5 to 10 minutes to reduce temperature shock. Proper drying is essential to help raspberry cream puffs hold their structure.
How do I get the craquelin topping to stay crisp?
Make sure the topping is rolled evenly—about 1/8 inch (3 mm) thick—and thoroughly frozen before cutting and placing on the choux. Ensure the pastry is baked until golden and fully dry, which helps the craquelin set properly. Avoid placing warm puffs in a sealed container, as trapped steam can soften the topping. Let them cool completely on a rack before storing, and if needed, re-crisp in a low oven just before serving.
How long can raspberry cream puffs sit out before serving?
The cream puffs should not sit out at room temperature for more than 2 hours, due to the dairy-based filling. If serving at an event, store them chilled until just before presentation. The unfilled choux shells, however, can sit out for a day in a dry environment without issue. Once filled, the raspberry cream puffs should be kept refrigerated and consumed within 24 hours for best texture and food safety.
How long can the cream puffs sit out before serving?
Raspberry cream puffs filled with mascarpone cream and raspberry coulis should not sit out at room temperature for more than 2 hours, due to the dairy-based filling. If serving at an event, store them chilled until just before presentation. The unfilled choux shells, however, can sit out for a day in a dry environment without issue. Once filled, the raspberry cream puffs should be kept refrigerated and consumed within 24 hours for best texture and food safety.
