Raspberry Choux Pastries

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Raspberry Choux Pastries

These Raspberry Choux Pastries are a delicious treat that are sure to satisfy any sweet tooth! Made with light and airy choux pastry dough and filled with a sweet raspberry compote, they are easy to make and will be a hit at any gathering. The perfect combination of tart and sweet, these pastries are sure to be a crowd pleaser.

Ingredients:

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/4 cup butter, cut into small pieces
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons honey
  • 2 tablespoons water
  • 1/2 teaspoon cornstarch
  • Confectioners’ sugar for dusting

Directions:

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, sift together the flour and salt. Set aside.
  3. In a medium saucepan over medium heat, combine the water and butter. Bring to a boil and then turn off the heat.
  4. Add the flour mixture all at once and stir with a wooden spoon until the dough comes together. Return the heat to medium and cook, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan, about 2 minutes. Remove from heat.
  5. Transfer the dough to a medium bowl and add the eggs, one at a time, stirring with a wooden spoon until the egg is fully incorporated. The dough will look very glossy. Stir in the sugar and vanilla extract.
  6. Transfer the dough to a large pastry bag fitted with a large star tip. Pipe 24 mounds of dough onto the prepared baking sheet, about 2 inches apart. Bake for 15 minutes, then reduce the heat to 350°F and bake for an additional 10 minutes, until golden brown and puffed.
  7. Meanwhile, make the raspberry compote. In a small saucepan over medium-high heat, combine the raspberries, honey, and 2 tablespoons of water. Bring to a boil, stirring constantly. Reduce heat to low and simmer for 5 minutes. In a small bowl, mix together the cornstarch and 1 tablespoon of cold water. Add to the raspberry mixture and stir until thickened, about 1 minute. Remove from heat.
  8. Once the pastries are cooled, use a sharp knife to cut a slit in the side of each pastry. Fill with raspberry compote. Dust with confectioners’ sugar before serving.