Description
Delight in these elegant Rose Raspberry Fool Cream Puffs, featuring airy choux pastry filled with a luscious rose-scented raspberry whipped cream, topped with a shiny raspberry glaze and garnished with rose petals and edible gold flakes. Perfect for special occasions or an exquisite dessert treat.
Ingredients
Scale
For the Puffs
- 1 cup (250 ml) all-purpose flour
- 1/2 cup (125 ml) water
- 1/2 cup (125 ml) milk
- 1/2 cup (125 ml) unsalted butter (1 stick), cut into cubes
- 1/2 tsp (2 ml) kosher salt, or fine sea salt
- 4 large eggs
For the Rose Raspberry Fool Filling
- 1 cup (250 ml) fresh raspberries (about 4 oz / 113 g)
- 2 tbsp (30 ml) granulated sugar
- 1 tbsp (15 ml) rose water
- 2 cups (250 ml) heavy whipping cream
- 1/2 cup (125 ml) powdered sugar, sifted
For the Raspberry Glaze
- 1 cup (250 ml) powdered sugar, sifted
- 2 tsp (5 ml) strained raspberry juice (reserved from the rose raspberry fool filling)
To Decorate (Optional)
- Dried rose petals or fresh untreated rose petals
- Edible gold flakes
Instructions
- Make the Puffs: In a medium saucepan, combine water, milk, butter, and salt. Bring to a boil over medium heat. Add all flour at once, stirring vigorously with a wooden spoon until the dough pulls away from the pan sides. Continue cooking and stirring 1 more minute to remove moisture. Remove from heat.
- Incorporate Eggs: Transfer dough to a stand mixer bowl or large mixing bowl. Let cool 5 minutes, stirring occasionally to release steam. On medium speed, add eggs one at a time, beating well after each addition and scraping bowl sides. Dough will curdle but will become smooth and elastic. It should be thick and sticky when done.
- Preheat Oven and Prepare Baking Sheets: Place racks in lower and upper thirds of oven; preheat to 400°F (200°C). Line two baking sheets with parchment paper.
- Shape Puffs: Using a 1½ tbsp (22 ml) cookie or ice cream scoop, form mounds spaced 3 inches (7 cm) apart on baking sheets. Press down peaks with damp fingertips to round the dough.
- Bake Puffs: Bake at 400°F (200°C) for 15 minutes. Reduce temperature to 350°F (175°C) and continue baking 30 minutes until golden brown and firm; sound hollow when tapped underneath. Transfer immediately to cooling rack; cool at least 30 minutes.
- Prepare Rose Raspberry Fool Filling: Puree raspberries, sugar, and rose water with a blender or food processor. Reserve 1 tbsp (15 ml) strained raspberry juice for glaze. Whip heavy cream to soft peaks, add powdered sugar, and beat to stiff peaks. Fold remaining raspberry puree gently into whipped cream. Transfer filling to a piping bag or sealed zip lock bag, removing excess air.
- Make Raspberry Glaze: Mix reserved raspberry juice with powdered sugar until a thick glaze forms. Adjust thickness by adding more juice if needed to prevent dripping.
- Assemble Cream Puffs: Slice off top third of each puff. Pipe rose raspberry filling into bottom halves generously. Spoon and spread glaze on puff tops. Decorate with rose petals and edible gold flakes if desired. Allow glaze to set a few minutes before serving.
- Storage and Serving: Best eaten the same day assembled. Keep puffs and filling refrigerated separately up to one day; fill shortly before serving. Unfilled baked puffs can be frozen for up to 1 month; thaw at room temperature for 15 minutes, optionally reheat in oven at 300°F (150°C) for 10 minutes for crispness before filling.
Notes
- Use a stand mixer or hand mixer to incorporate eggs properly for best dough texture.
- Do not overbake; puffs should be hollow and golden to ensure lightness.
- Reserve raspberry juice from puree carefully to avoid pulp in glaze.
- Filling must be folded gently to maintain whipped cream fluffiness.
- Puffed pastries freeze well when unfilled; handle with care to preserve shape.
- Use fresh or dried rose petals untreated for decoration to avoid chemicals.
- Reheat frozen puffs lightly for best texture before assembling.
Nutrition
- Serving Size: 1 cream puff (approx. 2-inch diameter)
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
