Crispy raspberry puffs

Name: Crispy raspberry puffs
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 24
Ingredients: 7-10 Tbsp Ingredients for about 24 pieces:; 7-10 Tbsp For the doughs:; 70 g soft + 75 g butter; 90 g Cane sugar; 90 g + 100 g flour; 100 ml Milk; 1/2 TEASPOON Sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 7-10 Tbsp For the filling:; 2 sheets white gelatine; 200 g Raspberry puree (glass; alternatively puree 300 g raspberries and; 7-10 Tbsp through a fine sieve); 3 Egg yolk (Gr. M); 1 Egg (Gr. M); 50 g Sugar; 75 g soft butter; 200 g Raspberries; 7-10 Tbsp Icing sugar; baking paper; 7-10 Tbsp Piping bag with hole and star nozzle

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 24

7-10 Tbsp Ingredients for about 24 pieces:
7-10 Tbsp For the doughs:
70 g soft + 75 g butter
90 g Cane sugar
90 g + 100 g flour
100 ml Milk
1/2 TEASPOON Sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
7-10 Tbsp For the filling:
2 sheets white gelatine
200 g Raspberry puree (glass; alternatively puree 300 g raspberries and
7-10 Tbsp through a fine sieve)
3 Egg yolk (Gr. M)
1 Egg (Gr. M)
50 g Sugar
75 g soft butter
200 g Raspberries
7-10 Tbsp Icing sugar
baking paper
7-10 Tbsp Piping bag with hole and star nozzle

Directions

1
For the cookie dough, briefly mix 70 g soft butter and cane sugar with the whisks of the mixer. Add 90 g flour. Knead everything with your hands briefly to a smooth dough. Roll out between two layers of baking paper about 2 mm thin. Place in a cool place together with the paper
2
Meanwhile, bring 80 ml of water, milk, 75 g of butter, sugar and 1 pinch of salt to the boil for the choux pastry. Add 100 g flour. Stir with a spoon or a scraper until the dough comes off the bottom of the pot as a lump. Pour into a bowl. Whisk the eggs and stir them in bit by bit until the dough sticks to a finger. Pour the dough into a piping bag with perforated spout
3
Preheat oven (electric cooker: 250 °C/ circulating air and gas: not suitable!) Line two baking trays with baking paper. Spray approx. 24 choux pastry blobs (approx. 5 cm Ø each) onto the baking trays
4
Remove the top sheet from the cold cookie dough, put it back on top and turn the dough sheet over. Remove the paper that is now on top. Cut out approx. 24 circles (each approx. 4 cm Ø). Place the dough circles on the choux pastry blobs. Bake one after the other, but put a baking tray in the hot oven. Switch off the oven immediately. After approx. 12 minutes, turn up to 160 °C and continue baking for approx. 20 minutes. Take out the pastry, let it cool down and cut it in half crosswise.
5
For the filling, soak gelatine in cold water. Bring raspberry puree, egg yolk, egg and sugar to the boil in a saucepan while stirring until the mixture thickens slightly. Remove from the stove. Squeeze the gelatine. Dissolve in the hot puree. Let cool down to 35-40 °C (roasting thermometer). Gradually stir in butter with the whisk of the mixer. Chill for at least 2 hours.
6
Briefly whip the raspberry cream and fill into a piping bag with star-shaped spout. Spray onto the lower choux pastry halves. Sort out the raspberries and spread them on the edge of the cream. Place the upper pastry halves on top. Dust with icing sugar
7
waiting time approx. 2 hours