Raspberry choux puffs

Raspberry choux puffs

By
From
So French So Sweet
Serves
10

I like to serve this popular dessert at the end of a Sunday family lunch. Plan ahead and cook the choux pastry and the crème pâtissière the day before you want to serve the dessert.

Ingredients

Quantity Ingredient
1/2 quantity Choux pastry, made into 10 large choux puffs
2 passionfruit, pulped
1 quantity Creme patissiere
250ml cream, whipped until firm
600g raspberries
icing sugar, for dusting

Method

  1. Cut off the top of each choux puff to make a lid.
  2. Whisk the passionfruit pulp with the crème pâtissière, then fold into the whipped cream. Spoon into a piping bag.
  3. Place about eight raspberries in each choux puff. Pipe the custard over the raspberries, up to the rim of the choux puff, and top with more raspberries.
  4. Replace the lid on each choux puff. Dust with icing sugar, garnish with a raspberry and serve immediately.
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