Raspberry Choux with Craquelins

Avis Adkins
not easy
3 3
150 mins
150 mins


Servings: 24
  • 70 g soft + 75 g butter
  • 90 g Cane sugar
  • 90 g + 100 g flour
  • 100 ml Milk
  • 7-10 Tbsp ½ tsp sugar
  • 7-10 Tbsp Salt
  • 3 Eggs (Gr. M)
  • 2 sheets white gelatine
  • 200 g Raspberry puree (glass; alternatively puree 300 g raspberries and pass 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-shaped spout


  1. 1

    For the craquelin 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 approx. 2 mm thin between two layers of baking paper.

  2. 2

    Chill with the paper.

  3. 3

    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 scraper until the dough comes off the bottom of the pot as a lump.

  4. 4

    Put it in a bowl. Whisk the eggs and stir them in bit by bit until the dough has tips on one finger (see step B). Pour dough into a piping bag with a perforated spout.

  5. 5

    Preheat the 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 trays.

  6. 6

    From the cold craquelin dough, remove the top paper, put it back on top and turn the dough sheet. Remove the paper that is now on top. Cut out approx. 24 circles (each approx. 4 cm Ø). Place the circles of dough on the choux pastry blobs.

  7. 7

    Bake one after the other, but put a 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.

  8. 8

    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.

  9. 9

    Dissolve in hot mash. 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.

  10. 10

    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 the cream around the edge (see top left) and place the upper biscuit halves on top.

  11. 11

    Dust with icing sugar.

Nutrition Facts

150 kcal
12 g
10 g
3 g