Introduction

These Raspberry Cream Puffs combine a delicate chocolate shell with a light marshmallow fluff and a raspberry-infused marzipan base for a sophisticated treat. Perfect for impressing guests or indulging yourself with a fruity twist on a classic dessert.

The image shows a white speckled bowl stacked inside another larger white speckled bowl, filled with red meringue kisses that have a swirled texture and a glossy finish. One meringue is cut in half and placed on top, revealing three layers: a thin dark red shell on the outside, a fluffy white inner filling with airy texture, and a light beige base layer. In front of the bowls, a few meringues rest on a soft, crumpled white cloth on a white marbled surface. To the right, a blurred glass bottle filled with milk is visible, and on the left background, there is soft focus dry beige pampas grass. The lighting is bright and natural, creating soft shadows and highlights. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g Valrhona Raspberry Inspiration chocolate
85 g granulated sugar
40 g glucose syrup
25 g water
50 g egg whites
10 g granulated sugar
1/4 tsp vanilla paste
1 tbsp freeze-dried raspberry powder
100 g marzipan
1 tsp freeze-dried raspberry kernels

Instructions

Step 1: Temper the Valrhona Raspberry Inspiration chocolate. Divide the chocolate into the mold, ensuring it coats the entire interior surface with a small spatula or spoon. Tap the mold on the counter to remove air bubbles.
Step 2: Place a large piece of parchment paper on your countertop. Turn the silicone mold upside down to pour out and save the excess chocolate on the parchment. Store the leftover chocolate in a sealed piping bag to keep it warm using your body temperature for later sealing.
Step 3: Set the chocolate mold aside to allow the shell to set while preparing the marshmallow fluff.
Step 4: In a small pot, combine water, glucose syrup, and 85 g granulated sugar. Heat to 117ºC, using a sugar thermometer for accuracy.
Step 5: Meanwhile, whisk the egg whites in a clean bowl at high speed. Once soft peaks form, gradually add 10 g granulated sugar and continue whipping until medium to stiff peaks are achieved.
Step 6: Remove the sugar syrup from the heat and slowly pour it in a thin stream into the egg whites while continuing to whip at full speed for 8–10 minutes until the fluff is stiff and glossy.
Step 7: Add the vanilla paste and freeze-dried raspberry powder to the marshmallow fluff and mix gently to incorporate.
Step 8: Transfer the marshmallow fluff into a piping bag for assembly.
Step 9: Knead the freeze-dried raspberry kernels into the marzipan. Roll out the marzipan to about 4 mm thickness and cut out 15 circles (2.5 cm diameter) to fit the bottom of each cream puff.
Step 10: Pipe the marshmallow fluff into the set chocolate shells. Add the marzipan circle to the bottom and seal each cream puff with the reserved chocolate from the piping bag.
Step 11: Freeze the assembled cream puffs for 10–20 minutes to set the chocolate seal quickly.
Step 12: Once chilled, carefully loosen the cream puffs by tracing the edge of the bottom in the mold. Flip the mold over and gently press from the top only to release the cream puffs without damage.
Step 13: Store the finished cream puffs in an airtight container at room temperature.

Tips & Variations

Use a sugar thermometer for precise syrup temperature to ensure perfect marshmallow fluff texture.
Freeze-dried raspberry powder enhances the fruity flavor without adding moisture, keeping the filling stable.
Keeping leftover chocolate warm in a piping bag under your clothes maintains ideal temperature for sealing.
For variation, try substituting the raspberry powder with freeze-dried strawberry or passion fruit powder for a different flavor profile.

Storage

Store the finished cream puffs in an airtight container at room temperature for up to 2 days. Avoid refrigeration as it may cause the chocolate shell to lose its shine and become sticky. If needed, allow them to come to room temperature before serving. Do not freeze after assembly to preserve texture and appearance.

How to Serve

Seven bright red, swirl-shaped sweets stand closely together on a round white plate. Each sweet has a smooth texture with fine vertical lines running from the base to the pointed top. The plate rests on a soft white cloth, all placed on a white marbled surface. A few red crumbs are scattered casually around the plate and on the surface. In the background, a white bowl filled with more red sweets and blurred white vases add depth to the soft, clean setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of Valrhona Raspberry Inspiration?

Yes, but the raspberry-flavored chocolate adds a unique fruity note that complements the cream puffs beautifully. Using plain chocolate will still work but with a different taste profile.

How do I temper chocolate properly?

Tempering chocolate involves melting it gently to a specific temperature, cooling it slightly, then warming it again to a working temperature. This process stabilizes the cocoa butter crystals, giving your chocolate a shiny finish and firm snap. Using a thermometer and following a trusted tempering guide will help achieve the best results.