Heavenly Raspberry Choux au Craquelin: A Modern Fastelavnsboller Delight
Prepare to be enchanted by these delightful Raspberry Choux au Craquelin, a contemporary twist on the beloved Danish ‘Fastelavnsboller’. Each delicate pastry is a masterpiece, generously filled with a vibrant Raspberry Custard and a luxurious Raspberry and White Chocolate Cream, creating an explosion of fresh, fruity flavor in every bite.
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The Allure of Raspberry Choux au Craquelin
The Raspberry Choux au Craquelin has quickly become a dessert obsession, and for good reason! This sophisticated pastry marries the best of textures and flavors. Imagine a perfectly crisp, golden craquelin shell giving way to a light, airy choux pastry interior. Inside, you’ll discover a harmonious blend of tangy homemade raspberry custard and a rich, sweet white chocolate and raspberry cream. This combination isn’t just delicious; it’s an experience, transforming a classic pastry into an unforgettable raspberry sensation.
The beauty of Choux au Craquelin lies in its contrasting elements. The delicate, melt-in-your-mouth craquelin provides a delightful crunch, while the choux pastry itself offers a wonderfully hollow space, perfect for holding generous amounts of creamy filling. The vibrant tartness of fresh raspberries cuts through the sweetness of the white chocolate, creating a perfectly balanced flavor profile that will have you reaching for another. It’s truly an exquisite treat that elevates any occasion.
Discovering Fastelavnsboller: A Cherished Danish Tradition
A ‘Fastelavnsbolle’ holds a special place in my heart as one of my absolute favorite seasonal delights. What makes them even more enjoyable is that the Fastelavnsboller season spans over a month, giving plenty of time to indulge. Fastelavn is an ancient Danish tradition, often described as an old-world version of Halloween or a carnival. Historically, it was a time of feasting before the Lenten fast. During Fastelavn, children dress up in whimsical costumes—as princes, princesses, ghosts, or their favorite characters—and participate in the tradition of “hitting the cat out of the barrel” (slå katten af tønden), a wooden barrel filled with candies and treats, much like a piñata. It’s a sweet and lively tradition that brings communities together. While the festivities are charming, I wholeheartedly agree that the star of the show remains the buns themselves.
This recipe offers a modern interpretation of the classic Fastelavnsboller, which traditionally feature a soft bun filled with cream or jam. By using Choux au Craquelin, we introduce an exciting textural dimension with its crisp topping and delicate interior, while keeping the spirit of a decadent filled pastry alive. It’s a delightful way to honor tradition while indulging in a contemporary culinary creation, making it perfect for sharing with family and friends during this festive season or any time you crave a special dessert.
Mastering the Art of Choux au Craquelin
Creating Choux au Craquelin is an incredibly rewarding baking adventure that results in a pastry both impressive and delicious. The magic happens through the interplay of two distinct components: the light-as-air choux pastry and its delicate, crisp craquelin topping.
The Craquelin: A Crown of Crispiness
The craquelin is what sets these pastries apart, giving them their signature crunchy exterior. It’s a simple butter cookie dough, rolled thinly and placed on top of the piped choux pastry before baking. As the choux puffs up in the oven, the craquelin bakes into a perfectly uniform, crispy cap. This not only adds a delightful textural contrast but also helps the choux pastry maintain its beautiful, round shape, preventing it from cracking unevenly. The result is a pastry that is visually appealing and wonderfully satisfying to bite into.
Pâte à Choux: The Airy Foundation
At the heart of every choux au craquelin is the pâte à choux, or choux pastry. This versatile dough is unique because it relies on steam to puff up in the oven, creating a hollow interior. It’s made by cooking flour, water, butter, and salt together, then gradually beating in eggs. The cooking process on the stovetop is crucial for drying out the dough, ensuring a strong structure for the steam to expand. The proper consistency—sticky, smooth, and glossy—is key to achieving those beautiful, airy shells. Don’t be intimidated; with a few careful steps, you’ll master this classic French technique and be well on your way to creating stunning pastries.
For more detailed insights and comprehensive guidance on perfecting your choux pastry, be sure to find additional tips and tricks in our dedicated Choux au Craquelin Baking Basics blogpost. This resource covers everything from ingredients to common pitfalls, ensuring your choux pastry is always a success.
The Vibrant Raspberry Fillings: A Symphony of Flavors
The true magic of these Choux au Craquelin lies within their luscious fillings. We’re talking about not one, but two incredible raspberry-infused creams that complement each other perfectly, creating a multi-layered flavor experience that is simply out of this world.
Tangy Raspberry Pastry Cream
First, there’s the vibrant Raspberry Pastry Cream. This classic custard, elevated with fresh raspberry purée, offers a delightful tang that beautifully balances the richness of the other components. Its smooth, silky texture and bright fruity notes provide a refreshing counterpoint, making each bite lively and never overly sweet. We’ve incorporated specific techniques to ensure it’s perfectly smooth and free of lumps, guaranteeing a professional-quality filling.
Lush Raspberry & White Chocolate Cream
Then, we introduce the opulent Raspberry and White Chocolate Cream. This isn’t just any whipped cream; it’s a dreamy, luxurious concoction where the sweetness of white chocolate meets the sharp, fruity essence of raspberries. The white chocolate ganache base, whipped with additional heavy cream, achieves a wonderful airy yet stable consistency, melting delightfully in your mouth. The pairing of tangy raspberry custard with this sweet and creamy white chocolate and raspberry cream is truly divine, and they complement each other perfectly to create a dessert that is incredibly satisfying.
Tips for Choux au Craquelin Perfection
Achieving perfectly puffed and crispy Choux au Craquelin requires attention to detail, but it’s entirely within reach for any home baker. Here are some key tips to ensure your pastries are a resounding success:
- **Oven Temperature is Crucial:** Always preheat your oven to the specified temperature. Choux pastry relies on a hot oven to create steam and achieve its signature puff.
- **Resist the Urge to Peek:** Once your choux are in the oven, do not open the door, especially during the first 20-25 minutes. Opening the oven door releases the steam, which can cause your pastries to deflate.
- **Dry Out the Dough (Panade):** When making the choux pastry, vigorously stir the dough over medium heat for about 2 minutes after adding the flour. This process, known as “drying out the panade,” is essential for evaporating excess moisture, which in turn helps the choux rise better and achieve a hollow interior.
- **Proper Egg Incorporation:** Add the beaten eggs gradually to the cooled dough. The consistency is key – it should be sticky, smooth, and glossy, forming a “V” shape when lifted with a spatula. Avoid adding all the egg at once, as you might not need the full amount depending on your flour and dough consistency.
- **Craquelin Thickness:** Roll the craquelin dough evenly to about 2-3 mm thick. This ensures it bakes uniformly and creates that perfect crisp topping without being too heavy.
- **Ventilation is Key After Baking:** After baking, it’s vital to allow any residual steam to escape from the choux. Quickly pierce a small hole in each pastry with a sharp toothpick or cake tester shortly before the end of the baking time. This prevents them from becoming soggy inside.
- **Gradual Cooling:** Once baked, don’t move them directly into a cold environment. Placing them on top of the stove to cool off around the residual oven heat helps them acclimate more gently, reducing the risk of sudden deflation. Transfer them to a cooling rack only after 5-10 minutes.
- **Freshness for Best Results:** Choux au Craquelin are best enjoyed immediately after filling. The craquelin will remain crisp, and the fillings will be at their peak texture and flavor.
STORAGE RECOMMENDATIONS
For the absolute best taste and textural integrity, Raspberry Choux au Craquelin are best savored immediately after they have been filled. The delicate craquelin topping retains its crispness, and the creams are at their freshest, providing a truly exquisite experience. If you need to prepare components in advance or have leftovers, here’s how to store them optimally:
If you prefer to prepare them ahead of time, store the unfilled choux pastry shells in an airtight container at room temperature. They can be stored this way for up to 2 days, or even frozen for longer storage (and then re-crisped in a warm oven). The raspberry custard and the raspberry and white chocolate cream should be stored separately in the fridge in airtight containers, with plastic cling film pressed directly onto the surface of the creams to prevent a skin from forming. Once you are ready to serve and enjoy these delightful pastries, simply fill them just before eating. This method ensures maximum freshness and maintains the perfect contrast between the crispy shell and the creamy fillings.
More Choux au Craquelin & Raspberry Delights To Try
If you’ve fallen in love with the combination of choux pastry and vibrant raspberry flavors, you’re in for a treat! Explore more delightful creations:
- Raspberry Madeleines
- Choux au Craquelin with Raspberry and Nutella
- Choux au Craquelin with Coffee and Dulce de Leche
- Chocolate Madeleines with Dulce de Leche
Did you fall in love with this recipe? Make sure to leave a STAR REVIEW below! And don’t forget to tag me on Instagram @juliemarieeats to share your beautiful creations. For more baking inspiration and ideas, be sure to follow me on Pinterest!
Raspberry Choux au Craquelin
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Ingredients
RASPBERRY PURÉE
- 200 g raspberries frozen or fresh
RASPBERRY PASTRY CREAM
- 100 g Whole milk
- 25 g Granulated sugar
- ½ teaspoon Vanilla paste
- 100 g raspberry
- 2 Egg yolk
- 25 g Granulated sugar
- 15 g Cornstarch
RASPBERRY AND WHITE CHOCOLATE CREAM
- 45 g raspberries
- 100 g white chocolate
- 175 g heavy cream
CHOUX AU CRAQUELINE
CRAQUELIN
- 25 g butter room temperature
- 30 g granulated sugar
- 30 g all-purpose flour
CHOUX PASTRY
- 30 g water
- 30 g milk
- 30 g butter
- ¼ teaspoon salt
- 5 g granulated sugar
- 35 g strong bread flour 12-14% protein
- 60 large eggs ca 1-2 eggs, room temperature
CHOCOLATE DECORATION
- 50 g Valrhona Raspberry Inspiration chocolate
Instructions
RASPBERRY PURÉE
Crafting the perfect raspberry purée is the first step to infusing these choux au craquelin with bright, natural fruit flavor.
- In a small blender, blend the raspberries until smooth. Sieve the purée from the skin and kernels over a bowl. Set it aside.
RASPBERRY PASTRY CREAM
The heart of our Choux au Craquelin lies in the velvety Raspberry Pastry Cream, a classic custard made vibrant with fresh raspberry essence.
- In a pot add the milk, sugar, and vanilla and bring to a slight boil. Meanwhile, beat the 100 g of raspberry puré, egg yolks, and the other 25 g of sugar together with a whisk. Then add the cornstarch and whisk until combined. When the milk is slightly simmering, take it off the heat and add ⅓ of the warm milk into the egg mixture while whisking. Be sure to whisk all the time, to temper the eggs, so it doesn’t turn into scrambled eggs. Pour back the tempered mixture into the rest of the milk and whisk constantly on low to medium heat for about 2 min or until it starts the thicken.
- Pour pastry cream into a bowl and cover with a plastic cling film so it touches the cream to prevent it from creating a skin. Set to chill in the fridge.
- Tip: Has the custard slightly clumped together or isn’t smooth, use an immersion blender and blend it until smooth.
RASPBERRY AND WHITE CHOCOLATE CREAM
This lush Raspberry and White Chocolate Cream adds a layer of sweet indulgence, perfectly complementing the tangy pastry cream.
- In a small pot, heat up 125 g of the heavy cream and 45 g of the raspberry puré to a slight boil and pour it over the white chocolate. Let it sit for 1 min. Stir it together with a rubber spatula. Then take an immersion blender and blend the ganache until smooth. Place some cling film so it touches the surface of the ganache and places it in the fridge for a couple of hours or overnight until completely cold.
CHOUX AU CRAQUELIN
Now, let’s bring together the elements for the impressive Choux au Craquelin shells!
CRAQUELIN
The crispy craquelin topping is essential for both texture and appearance, giving your choux that professional finish.
- Cream together the butter and sugar until well incorporated together. Add the flour and mix it together with the butter and sugar until it turns into a crumbled structure.
- Transfer the dough to a piece of parchment paper. Then place another piece of parchment paper on top and roll it out until it’s about 2-3 mm thick.
- Place it in the freezer for 30-40 min.
CHOUX PASTRY
The choux pastry forms the light, airy foundation of our dessert. Follow these steps carefully for perfect puff every time.
- Preheat the oven to 180ºC conventional oven. Prepare a baking tray lined with parchment paper or a performative mat (Airmat).
- Bring water, milk, butter, salt, and sugar to a boil over medium heat. Give it a stir once in a while to make sure that the butter, sugar, and salt have dissolved before the milk and water starts to boil. Once boiling remove from heat and add the flour. Using a heat-proof spatular quickly stir it in. Once all the flour has been incorporated, and there are no flour lumps, put it back on medium heat and stir constantly for 2 min. When it’s done, the dough will collect itself and form a ball/balls and there is a film of dough at the bottom of the pan if you use a stainless steel pan.
- Transfer it to a stand mixer with a paddle attachment or use a hand mixer. At low speed, whisk for 2 minutes so the dough can cool down a bit. Whisk in the meantime the eggs together. Once the dough has cooled down a bit, slowly pour in the eggs along the side of the bowl, about ⅓ of the egg mixture at a time, until it’s all well incorporated. With the last ⅓ of the egg mixture, add it a little bit at a time. Depending on the dough you might not need all the 60g of eggs. I sometimes have a little bit left, what is important is to look for the right consistency. It needs to be sticky, smooth, and glossy and hold its shape. If it’s too runny it won’t hold its shape.
- Transfer the pastry dough to a piping bag with a round tip of about 1cm, I like to use the Wilton 1A tip.
- Before you start piping, take the craquelin out of the freezer and let it sit on the countertop while you pipe the choux pastry. Letting it sit for a few minutes makes sure it’s doesn’t crack when cutting out the circles.
- Hold the piping bag at a 90’ angle and pipe the choux pastry, on the prepared baking trays, until it’s 5 cm in diameter.
- With a 6 cm, in diameter, cookie cutter, cut out 6 craquelin circles so they’re slightly bigger than the choux pastry and place them on the pastry.
- Bake for 30-35 min. Keep the oven door closed so they don’t deflate. When it hits the 28 min mark, they should be about a medium golden brown color. Open the oven door and only slightly pull the tray out, and with a sharp toothpick or cake tester, pick a hole in the Choux to let out any extra stream there might be inside them. Be as quick as possible with this. Put them back in and bake them for 2-10 min. Mine took 32 mins to become a perfect crisp golden color, but the time very much depends on one’s oven. They should be firm and crispy. If they feel soft let them bake for a few minutes more.
- Once done, place them on the top of the stove so they cool off around the heat of the oven. This will make it safer for them not to deflate as the shock of the colder air won’t be as intense.
- After they have cooled down for about 5-10 min, transfer them to a cooling rack to cool down completely.
CHOCOLATE DECORATIONS (OPTIONAL)
Add an elegant touch with these optional chocolate decorations, perfect for enhancing the visual appeal of your pastries.
- Temper the Valrhona Raspberry Inspiration chocolate and pour it on a piece of cake plastic or parchment paper. Even it out with an offset spatula until a nice thin layer. Let it set on the table. Once the chocolate has almost set gently, use a 6 cm cookie cutter to make 6 circles in the chocolate. Let it completely set. Once set break the circle out.
- Once the chocolate decoration is ready, and you’re ready to serve, take it out of the fridge and take out the circles.
ASSEMBLING
The final and most exciting step: assembling your beautifully baked Choux au Craquelin with their delightful fillings!
- Once you’re ready to serve cut the very top of the Choux buns horizontally off. You just want a small hole so you can fill the Choux buns.
- Give the raspberry custard a whisk and add it to a piping bag.
- With a mixer, whip the raspberry and white chocolate ganache until it starts to leave trails. Then add the remaining 50 g of heavy cream and whip on until medium/ stiff peak. Be careful not to over whip the cream so it doesn’t split. Add it to a piping bag with a large round tip, I used an 18mm piping tip.
- Pipe the raspberry custard halfway. Then filled the other half with the raspberry and white chocolate cream, up till the edge. Place a chocolate circle on top and pipe a dollop of the raspberry and white chocolate cream on top.
- Decorate with edible flowers and raspberry dust.
- Best enjoyed immediately
Nutrition
Embrace the Joy of Baking
These Raspberry Choux au Craquelin are more than just a dessert; they are a celebration of flavor, texture, and tradition. Whether you’re making them for a special occasion, to celebrate Fastelavn, or simply to treat yourself to something extraordinary, the process is as rewarding as the final bite. The blend of crisp craquelin, airy choux, tangy raspberry custard, and creamy white chocolate raspberry filling creates a symphony of taste that is truly unforgettable. So, gather your ingredients, follow these detailed steps, and prepare to impress yourself and your loved ones with this exquisite pastry. Happy baking!