Spring on a Plate: Classic Choux Pastry Puffs with Vanilla Cream & Raspberries

Spring brings not only fresh greens and sunshine, but also a culinary longing for lightness, freshness, and a touch of nostalgia. A pastry that deliciously combines all of these desires is the Choux Pastry Puff – tenderly risen, light and airy, filled with fine vanilla cream and fruity raspberries.

Master pastry chef Marcel Seeger shows in his recipe how to properly prepare classic choux pastry and what's important when baking it. With a little practice, these little masterpieces can also be made at home – and are surprisingly versatile.

✨ The Magic of Choux Pastry – A classic with history

Cream puffs belong to the family of so-called choux pastries – a term that derives from the special production process: The ingredients are "burned," i.e., heated in a pot until a homogeneous dough mass forms, which later rises airily in the oven. This technique has a long tradition and was already used in French patisserie in the 16th century.

What sounds complicated at first glance is surprisingly easy to make with the right recipe and a few tips. The most important thing is: patience when burning, careful incorporation of the eggs – and under no circumstances should you open the oven during baking!

The recipe – Makes approx. 10 delicious profiteroles

Ingredients for the choux pastry

• 125 ml milk

• 125 ml water

• 75 g butter

• 1 pinch of salt

• 1 pinch of nutmeg, freshly grated

• 1 dash of lemon juice

• 125 g wheat flour (type 550)

• 4 eggs (size M)

Preparing the Choux Pastry - Step by Step

1. Preparation is everything: Preheat the oven to 210°C (top/bottom heat). Line a baking sheet with baking paper.

2. The dough: Bring milk, water, butter, salt, nutmeg, and lemon juice to a boil in a saucepan.

3. Burning: As soon as the liquid is bubbling, quickly stir in the flour in one go. Continue stirring with a sturdy wooden spoon. The mixture will become firm and will soon release from the sides of the pot.

4. Form a ball of dough: Continue stirring the dough over medium heat for another 1-2 minutes until a light layer forms on the bottom of the pot—a sign that the dough is well toasted.

5. Let cool: Transfer the dough to a mixing bowl and let cool for about 10 minutes.

6. Incorporate eggs: Now mix in the eggs one at a time—either with a hand mixer (dough hook) or a food processor. The dough should fall off the spoon shiny, elastic, and difficult to tear.

7. Shape: Fill the mixture into a piping bag with a star nozzle and place it in even rosettes on the baking sheet.

8. Bake: Place immediately in the oven and bake for 20-25 minutes until golden brown. Caution: Keep the oven door closed during the entire baking time. Otherwise, the profiteroles will collapse!

9. Cooling: After baking, let them cool completely on the baking sheet, then cut them in half horizontally.

The Filling: Velvety Vanilla Cream

The cream is the heart of the profiteroles: delicate, aromatic, and made with real vanilla or high-quality custard powder. Combined with the fresh raspberries, this creates a dessert that seems almost weightless – and yet wonderfully satisfying.

Ingredients for the Vanilla Cream

• 500 ml milk

• 40 g vanilla pudding powder

• 80 g sugar

• 1 pinch of salt

• 3 egg yolks (size M)

Preparing the Vanilla Cream

1. Heat the milk: Heat 350 ml milk with the sugar and a pinch of salt in a saucepan Bring to a boil.

2. Mix the pudding base: In a bowl, mix the vanilla pudding powder with the remaining 150 ml of milk and the egg yolks until smooth.

3. Combine everything: Once the milk boils, slowly add the mixed pudding powderStir continuously until a thick cream forms.

4. Cooling: Pour the finished cream into a bowl, cover with cling film (directly on the surface to prevent a skin from forming), and let it cool.

5. Finalizing: Before filling, whisk until smooth and fill into a piping bag.

Alternative tip: If you prefer it fluffier, fold whipped cream into the cooled cream. This creates a delicate vanilla cream filling.

A Fresh Kick: Raspberries

Ingredients

• 300 g fresh raspberries

• Powdered sugar for dusting, if desired

Wash the raspberries, carefully pat them dry, and spread them on the vanilla cream. Press them in a little to ensure they adhere well. Finally, place the cream puff lid on top and lightly dust the surface with powdered sugar. The perfect spring dessert is ready!

Serving Ideas and Variations

These cream puffs are an absolute eye-catcher on any coffee table. They look especially beautiful on a tiered stand, garnished with a few mint leaves or edible flowers. They're also easy to prepare ahead of time: the choux pastry and cream can be made separately the day before. The profiteroles are ideally filled shortly before serving so they stay nice and crispy.

Want a change?

• Instead of raspberries, strawberry slices, blueberries, or mango also go well with the vanilla cream.

• For a chocolatey variation, you can drizzle some melted dark chocolate over the tops.

• In winter, a filling with cinnamon apples and caramel is perfect.

Conclusion: A touch of nostalgia, a bite of spring

Cream puffs are one of those Pastries that instantly evoke childhood memories—of Sunday coffee tables, the aroma of freshly baked pasta, and the first bite when sweet cream and fruity freshness melt on the tongue. This recipe brings back exactly that feeling— with a modern, spring-like twist.

So if you're looking for a sophisticated yet down-to-earth dessert that will impress guests and is also wonderful to enjoy on its own, you should definitely try these cream puffs.

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Source with video:Spring Classic: Cream Puffs with Vanilla Cream and Raspberries - Recipes - Consumer - WDR - Recipes - Consumer - WDR