Description
A choux bun is a classic French pastry. People often call it a cream puff or a profiterole. It uses a special dough called pâte à choux. Unlike regular cakes, this pastry does not use yeast. Instead, it relies on high moisture and steam to rise. The liquid inside evaporates rapidly in a hot oven. This process creates a large hollow air pocket in the center. At the same time, a crisp outer shell sets on the outside.
Ingredients
Scale
For the Choux Pastry
- 1 cup (240 ml) water
- ½ cup (113 g) unsalted butter
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
For the Raspberry Filling
- 1½ cups fresh or frozen raspberries
- ¼ cup (50 g) granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Rosewater Cream
- 1½ cups (360 ml) heavy whipping cream, chilled
- ¼ cup (30 g) powdered sugar
- 1 teaspoon rosewater
- ½ teaspoon vanilla extract
For Garnish
- Powdered sugar, for dusting
- Fresh raspberries
- Dried edible rose petals (optional)
Instructions
1. Make the Choux Pastry
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine the water, butter, sugar, and salt. Bring to a boil.
- Remove from the heat and stir in the flour all at once until a smooth dough forms.
- Return to low heat and cook for 1–2 minutes, stirring constantly.
- Transfer the dough to a mixing bowl and let cool for 5 minutes.
- Beat in the eggs one at a time until the dough is smooth, glossy, and pipeable.
- Pipe or spoon 2-inch rounds onto the prepared baking sheet.
- Bake for 30–35 minutes until puffed and golden brown. Do not open the oven during baking.
- Cool completely on a wire rack.
2. Prepare the Raspberry Filling
- In a saucepan, combine the raspberries, sugar, and lemon juice.
- Cook over medium heat for 5–7 minutes.
- Mix the cornstarch with the water and stir it into the raspberry mixture.
- Cook until thickened, then cool completely.
3. Make the Rosewater Cream
- Beat the chilled heavy cream until soft peaks form.
- Add the powdered sugar, rosewater, and vanilla.
- Continue beating until stiff peaks form.
4. Assemble the Choux Buns
- Slice each choux bun in half horizontally.
- Spoon or pipe a layer of raspberry filling onto the bottom half.
- Pipe the rosewater whipped cream over the raspberry filling.
- Replace the tops of the buns.
- Dust with powdered sugar and garnish with fresh raspberries and edible rose petals, if desired.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 choux bun
- Calories: 220 kcal
Keywords: raspberry rose cream puffs, floral raspberry profiteroles, rosewater and raspberry pastries