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Raspberry Cream Puffs with Valrhona Raspberry Inspiration Chocolate Recipe

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Indulge in these elegant Raspberry Cream Puffs featuring a crisp Valrhona Raspberry Inspiration chocolate shell filled with a light and fluffy marshmallow fluff infused with freeze-dried raspberry powder, and finished with a delicate marzipan base. Perfect for sophisticated dessert lovers seeking a combination of smooth chocolate, tart raspberry, and sweet marshmallow textures.

Ingredients

Scale

Chocolate Shell

  • 250 g Valrhona Raspberry Inspiration chocolate

Marshmallow Fluff

  • 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

Marzipan Base

  • 100 g marzipan
  • 1 tsp freeze dried raspberry kernels

Instructions

  1. Temper Chocolate: Begin by tempering the 250 g of Valrhona Raspberry Inspiration chocolate to ensure a shiny and crisp shell. This process involves melting and cooling the chocolate to specific temperatures.
  2. Form Chocolate Shell: Pour the tempered chocolate into silicone molds, spreading evenly with a spatula or spoon to cover all surfaces. Tap the mold to remove air bubbles. Invert the mold over parchment paper to drain excess chocolate, collecting this for later use. Allow the shells to set aside at room temperature.
  3. Prepare Sugar Syrup: In a small pot, combine 85 g granulated sugar, 40 g glucose syrup, and 25 g water. Heat the mixture to 117ºC, using a sugar thermometer for accuracy.
  4. Whip Egg Whites: While the syrup heats, place 50 g egg whites in a clean bowl and whisk at high speed. Once a stable foam forms, gradually add 10 g granulated sugar until medium to stiff peaks develop.
  5. Incorporate Syrup into Egg Whites: Remove the syrup from heat and pour it slowly in a steady stream into the whipped egg whites while continuously whisking at full speed. Continue to whip for 8-10 minutes until the marshmallow fluff is stiff and glossy.
  6. Add Flavoring: Gently fold in 1/4 tsp vanilla paste and 1 tbsp freeze-dried raspberry powder to infuse the fluff with aroma and berry flavor. Transfer this mixture into a piping bag for assembly.
  7. Prepare Marzipan Base: Knead 1 tsp of freeze-dried raspberry kernels into 100 g marzipan. Roll the marzipan to about 4 mm thickness and cut out 15 circles with a 2.5 cm cookie cutter to fit the bottom of each cream puff shell.
  8. Assemble Cream Puffs: Pipe the raspberry marshmallow fluff into each chocolate shell. Place a marzipan circle on top and seal the base of the cream puff with the reserved tempered chocolate from earlier.
  9. Set in Freezer: Place the assembled cream puffs in the freezer for 10-20 minutes to firm up and make unmolding easier.
  10. Remove from Mold: Once set, gently trace around the bottom edge of each cream puff to loosen it from the mold. Flip and carefully push the cream puff out from the top only to avoid breakage.
  11. Storage: Store the finished cream puffs in an airtight container at room temperature to maintain their texture and freshness until serving.

Notes

  • Tempering chocolate is key to achieving a crisp shell with a shiny finish.
  • Using a sugar thermometer ensures the sugar syrup reaches the optimal temperature for successful marshmallow fluff.
  • Keep leftover tempered chocolate warm in a piping bag inside your pocket to maintain temper for sealing the shells.
  • Freezing the puffs briefly helps set the chocolate and makes removing them from molds easier and safer.
  • Handle molds carefully and apply pressure only from the top to avoid damaging the delicate chocolate shells.
  • These cream puffs are best consumed within a few days for optimal freshness.

Keywords: Raspberry Cream Puffs, Chocolate Shell, Marshmallow Fluff, Marzipan, Valrhona Chocolate, Raspberry Dessert

Find it online: https://freshrecipehub.com/raspberry-cream-puffs-with-valrhona-raspberry-inspiration-chocolate-recipe/