Raspberry cream puff (raspberry religieuse)

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1729
Serves 4
For the pastry:
50g butter
100ml water
75g plain flour
2 large eggs, beaten

For the icing:
100g fresh raspberries, plus extra to decorate
100g icing sugar, sifted

For the cream filling:
500ml fresh milk
4 egg yolks
100g caster sugar
30g cornflour
1 tsp vanilla extract
150g butter

 

Method:

  1. Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a baking tray with parchment paper.
  2. Melt the butter and water in a saucepan over a medium-low heat. When the water starts to simmer, remove the pan from the heat and quickly beat the flour into the mixture with a wooden spoon until the mixture forms a ball and comes away cleanly from the sides of the pan.
  3. Leave to cool for 2-3 minutes, then gradually beat in the eggs until the mixture is smooth and glossy.
  4. Transfer the mixture to a piping bag (or a sealable plastic bag with a corner snipped off) and pipe four large and four small buns onto the baking tray. Sprinkle the buns lightly with water and bake for 18-20 minutes or until risen and golden brown.
  5. Remove the smaller buns from the tray and continue cooking the larger ones for another three minutes.
  6. Split all the buns in half while they are still hot and lay them, cut-side up, onto the tray. Return to the oven for another two minutes, and then leave to cool completely at room temperature.
  7. Meanwhile, mash the raspberries with a fork. Push the juice and pulp through a fine sieve using the back of a spoon, discarding the seeds. Set half of the strained raspberry liquid aside for later.
  8. Stir the icing sugar into one half of the liquid and use it to decorate the tops of the buns. Set aside to harden.
  9. Heat the milk for the cream filling in a saucepan over a medium-low heat until bubbles form at the sides.
  10. Whisk the egg yolks, sugar, cornflour and vanilla in a bowl until smooth. Whisk a small amount of milk into the egg mixture, then pour the whole mixture back into the saucepan.
  11. Cook, stirring frequently, for 4-6 minutes until the mixture is thick and can coat the back of a spoon.
  12. Remove from the heat and strain into a bowl. Stir in the butter and reserved raspberry liquid, then leave to cool completely in the fridge.
  13. To assemble, fill the bottom buns with the chilled raspberry cream and the extra raspberries, reserving four for decorating. Top the buns with their lids.
  14. Pipe a small amount of the cream filling on top of the four large buns and place the smaller filled buns on top. Pipe a small amount of cream onto the top of the small buns and finish each with a raspberry.

Nutritional information:

Per Serving: 815kcals, 50.9g fat (29.8g saturated), 80.3g carbs, 57g sugars, 13.3g protein, 2.7g fibre, 0.4g sodium