These Coconut-Raspberry Cream Puffs are the perfect blend of texture and flavor, combining a light and airy choux pastry with a creamy, fruity filling. The luscious coconut-raspberry cream is made with fresh raspberries and rich coconut cream, offering a delightful tartness that complements the sweetness of the pastry.
To elevate these cream puffs further, they are drizzled with a bright citrus glaze that adds a vibrant finish. Whether it’s for a festive occasion or a sweet treat for yourself, these cream puffs will impress everyone with their stunning appearance and irresistible taste.
Ingredients
INGREDIENTS
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup coconut cream
- 1 cup fresh raspberries
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- Zest of 1 lemon and 1 orange
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water and butter, bringing it to a boil over medium heat.
- Once boiling, remove from heat and stir in flour and salt until the mixture forms a ball and pulls away from the sides of the pan.
- Allow to cool for 5 minutes, then add eggs one at a time, mixing well after each addition until smooth and glossy.
- Using a piping bag, pipe small mounds (about 1.5 inches wide) onto the prepared baking sheet, leaving space between each puff.
- Bake for 20-25 minutes until the cream puffs are golden and puffed up. Do not open the oven door during baking.
- Remove from the oven and let cool completely on a wire rack.
- In a mixing bowl, whip together heavy cream, coconut cream, fresh raspberries, powdered sugar, and vanilla extract until soft peaks form.
- Once the cream puffs are cool, slice them in half and fill with the raspberry cream mixture.
- In a small bowl, whisk together lemon juice, orange juice, and zest until smooth. Drizzle it over the filled cream puffs just before serving.
Notes
Tip: Make the filling ahead of time and keep it in the fridge for a quick assembly when ready to serve!
For optimal results, ensure that your choux pastry is piped into even sizes for uniform baking. If you have leftover filling, it makes a great topping for pancakes or waffles!
To store, keep the filled cream puffs in an airtight container in the refrigerator for up to 2 days. If you want to prepare them in advance, you can make the choux pastry a day ahead and fill them just before serving.
