Best 6 Raspberry Crème Fraîche Puff Recipes

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Indulge in a delightful culinary journey with our delectable Raspberry Crème Fraîche Puff recipe. This exquisite pastry combines the delicate flavors of fresh raspberries, creamy crème fraîche, and flaky puff pastry to create a truly unforgettable treat. The vibrant red raspberries burst with sweetness, while the crème fraîche adds a luscious richness that perfectly complements the crisp, buttery layers of the puff pastry. This recipe is not only easy to follow but also a versatile delight that can be enjoyed for breakfast, brunch, or as an afternoon snack. Additionally, we've included a collection of other mouthwatering recipes that are sure to tantalize your taste buds, including a decadent Raspberry Crème Brûlée Tart, a refreshing Raspberry Sorbet, and a delightful Raspberry Jam. Get ready to embark on a culinary adventure with our Raspberry Crème Fraîche Puff and discover a symphony of flavors that will leave you craving more.

Let's cook with our recipes!

SIMPLE RASPBERRY CREME PUFFS



Simple Raspberry Creme Puffs image

Light and airy, these simple raspberry creme puffs are delicate in flavor and absolutely addicting! Not only are they easy to make, you can also make them ahead and store the shells and filling separately until ready to serve.

Provided by Shinee

Categories     Dessert

Time 1h30m

Number Of Ingredients 10

½ cup 120ml milk* (Note 1)
½ cup 120ml water
½ cup 115gr unsalted butter
1 tablespoon sugar
¼ teaspoon salt
1 cup 125gr all-purpose flour, sifted
4-5 large eggs (at room temperature)
2/3 cup heavy whipping cream
¼ cup raspberry jelly
Powdered sugar for dusting

Steps:

  • Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper, or silicone mat.
  • In a medium saucepan, combine water, butter, sugar and salt. Slowly heat the mixture over medium heat, stirring frequently to dissolve sugar and melt the butter. Once sugar is dissolved and butter is melted, increase the heat to medium high heat and bring the mixture to a boil.
  • When the mixture is boiling, remove the saucepan from heat and add flour all at once. Quickly mix the mixture until all the flour is absorbed. (We just made panade!)
  • Replace the saucepan back to burner and reduce the heat to medium. Cook the dough, continuously mixing with a wooden spoon. The dough will start to form into a ball. Keep mixing for another 3-4 minutes until light crust forms on the bottom of the pan. (Note: It's important to cook for at least 3-4 minutes to dry out the panade.)
  • Transfer the dough into a mixing bowl with paddle attachment and mix it for a few minutes on low speed until the mixture is at room temperature, about 2 minutes. (No mixer? No problem. You can mix it with a wooden spoon!)
  • Add eggs one at a time, beating well after each addition. This will help to get egg absorbed into the dough quicker. Don't add more than 2 eggs at a time! This is important, as you might not need to add all the eggs. The dough should be smooth and shiny, thin enough to slowly fall into a ribbon, but too runny. (Read more details in this post!)
  • At this point choux pastry is done and ready to be piped into whatever size you want. Uncooked dough can also be refrigerated for up to 3 days in an airtight container.
  • Transfer the batter into a pastry bag and pipe into 1.5-inch rounds couple inches apart. Level peaked tops with a wet fingertip.
  • Bake for 25-30 minutes, one baking sheet at a time. The pastry shells should be golden brown, crispy and puffed up. (Note: If the creme puffs go flat as they come out of the oven, it means they are slightly undercooked and needs to be bake a bit longer. Simply put them back in the oven and bake for a few more minutes.) Transfer the shells onto a cooling rack to cool completely.
  • To make raspberry whipped cream, pour cold heavy whipping cream in a mixing bowl with whisk attachment.
  • Beat the cream on low speed (speed 2 or 4 on stand mixer) until slightly thickens.
  • Add raspberry jelly. Continue to mix on medium speed (speed 4) for a minute or two. You can increase the speed to 6 on stand mixer until the mixture reaches hard peaks. Keep a close eye on it, you don't want to over-beat it, or it'll turn into sweet butter. Transfer the filling into a pastry bag fitted with a piping tip of your choice. (I used Wilton here.)
  • To assemble, using a sharp pairing knife, slice top of each creme puff horizontally. You don't have to cut all the way through.
  • Pipe the filling into each pastry shell and place the top of the creme puffs back.
  • Arrange the filled creme puffs on a platter and dust with powdered sugar and serve.

Nutrition Facts : Calories 78 kcal, Sugar 2 g, Sodium 33 mg, Fat 6 g, SaturatedFat 3 g, Carbohydrate 5 g, Fiber 1 g, Protein 1 g, Cholesterol 38 mg, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

RASPBERRY CREAM PUFFS



Raspberry Cream Puffs image

Provided by Trisha Yearwood

Categories     dessert

Time 1h10m

Yield about 20 cream puffs

Number Of Ingredients 10

6 tablespoons unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
3/4 cup all-purpose flour
3 large eggs
3/4 cup heavy cream
8 ounces mascarpone
2 tablespoons confectioners' sugar
About 1/2 cup raspberry jam
1 pint fresh raspberries

Steps:

  • For the cream puffs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  • Put the butter, granulated sugar, salt and 3/4 cup water in a medium saucepan and bring to a boil over medium heat. As soon as it boils, take off the heat and add the flour. Mix vigorously with a wooden spoon until the mixtures comes together and pulls away from the sides of the pan, about 1 minute. Transfer the mixture to a large bowl. Beat with an electric mixer at medium speed until slightly cooled. Add the eggs 1 at a time, beating well after each addition. After adding the last egg, beat on medium speed for 1 minute. Use a 1 1/2-inch cookie scoop to place rounds about 1/2 inch apart onto the prepared baking sheet.
  • Bake the cream puffs for 10 minutes, then reduce the oven temperature to 325 degrees F and continue to bake until golden brown and hollow-sounding when tapped, 20 to 25 minutes. Transfer to a rack and cool completely, then use a serrated knife to cut the puffs in half.
  • For the filling: Beat the cream, mascarpone and confectioners' sugar with an electric mixer at medium-high speed until it just holds stiff peaks, then gently fold in the jam.
  • When ready to serve, use a large spoon to dollop the cream on the bottom half of the puffs and add 1 raspberry to each. Then top with the other half of the puff.

CRUSHED RASPBERRY CREAMS



Crushed raspberry creams image

Barney Desmazery's tasty berry dessert is both creamy and low in fat - no cooking needed

Provided by Barney Desmazery

Categories     Dessert, Dinner, Lunch, Treat

Time 15m

Number Of Ingredients 5

50g golden caster sugar
2 x 125g/4.5oz punnets raspberries
200g tub half-fat crème fraîche
150g tub Total 0% Greek yogurt
3 meringues shells, either bought or homemade, broken into large pieces

Steps:

  • In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole. In a separate bowl fold the crème fraîche and yogurt together with the remaining sugar and the meringue pieces.
  • Divide the raspberries among four small glasses, top with the creamy meringue mixture. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.

Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.23 milligram of sodium

RASPBERRY JAM BUNS WITH CRèME FRAîCHE FROSTING



Raspberry Jam Buns With Crème Fraîche Frosting image

These easy breakfast buns have raspberry jam spread on top of the dough so that the jam is spiraled throughout the individual buns. Great brunch dish!

Provided by Julia Turshen

Categories     Dessert     Summer     Fall     Dairy     Raspberry     Soy Free     Tree Nut Free     Vegetarian     Brunch     Breakfast     Bake     Fruit

Yield Makes 12 buns

Number Of Ingredients 11

¾ cup [180 ml] whole milk
2¼ tsp. active dry yeast
2 eggs
3¼ cups [390 g] all-purpose flour
2 Tbsp. granulated sugar
1 tsp. kosher salt
4 Tbsp. [55 g] unsalted butter, at room temperature
⅔ cup [200 g] raspberry jam
¼ cup [30 g] powdered sugar
½ cup [115 g] crème fraîche
½ tsp. vanilla extract

Steps:

  • In a small saucepan over medium heat, warm the milk until it is body temperature (you can also use the microwave for this). Transfer the warm milk to a large bowl and stir in the yeast. Let the mixture sit until the yeast is dissolved and looks cloudy (almost like miso soup), about 5 minutes. A few bubbles on the surface is also a good sign that your yeast is ready.
  • Crack one of the eggs into a small bowl and beat with a fork. Add the beaten egg to the milk-yeast mixture, along with the flour, granulated sugar, salt, and butter. Use a wooden spoon to mix everything together until the dough starts to pull away from the sides of the bowl. (If after a minute or two of mixing it doesn't pull away from the bowl, add a little more flour, 1 Tbsp at a time, until it does. On the other hand, if the dough seems far too dry and impossible to mix, add a little more milk, 1 Tbsp at a time, until it becomes a little more forgiving. This is the nuanced part of baking where all the tiny variables-how humid the air is, how you measured your flour, etc.-all come into play. Don't worry too much and trust your instincts.)Transfer the dough to a lightly floured work surface. Shape the dough into a large ball and knead it by pressing it with the heel of your hand and pushing it away from you, then immediately pulling it back, folding the top of the dough back on itself. Kneading is all about this push-and-pull. Turn the dough clockwise a little bit each time you push and pull it so that it gets evenly worked, and knead it until its surface is completely smooth and the whole thing feels both solid and soft at the same time, not unlike a baby's bottom (probably my favorite line in this book). It will take a solid 5 minutes of kneading.Put the dough back in the large bowl and cover the bowl with plastic wrap. Let the dough sit in the warmest spot in your kitchen until it's soft and puffy and just about doubled in volume, about 1 hour.Return the dough to the lightly floured work surface and use a floured rolling pin to roll it into a large ovalish rectangle measuring roughly 18 in [46 cm] long and 12 in [30.5 cm] wide. If the dough resists while you are rolling it, simply let it rest until it yields to the rolling pin; dough responds well to patience. Spread the surface of the dough evenly with the raspberry jam, leaving a ½-in [12-mm] border. Starting from a long side, roll the dough up tightly so you end up with an 18-in [46-cm] rope. Cut the rope into a dozen even slices (I like to cut it in half and then cut each half in half, and so forth, so that it's easy to get even pieces). The ends might not have much jam-you can still add them to the bunch to make a baker's dozen.Line a baking sheet with parchment paper. Arrange the buns, spiraled-jam-side up, on the prepared baking sheet in relatively even rows. The buns should be touching each other but not shoving each other and the seams on the rolls should be facing inward in the "huddle" so that they don't unravel in the oven. Cover the buns loosely with plastic wrap and let rise at room temperature until they've risen a bit and are soft and puffy, about 1 hour. Or, so you can prepare them the night ahead, let them rise at room temperature for just 30 minutes, cover in plastic wrap, and refrigerate overnight. The next morning, pull them out and let return to room temperature, about 1 hour, before proceeding.Meanwhile, preheat your oven to 350°F [180°C].Crack the remaining egg into a small bowl and whisk it with 1 Tbsp water. Uncover the buns and brush them with the egg mixture (I use my hands for this so I get to be very gentle, achieve even coverage, and don't have to wash a brush afterward). Discard whatever egg mixture is left over (or save for another use such as a tiny omelet).Bake the buns until they're beautifully browned and the exposed jam is caramelized, 25 to 30 minutes.While the buns are in the oven (ha!), in a small bowl, whisk together the powdered sugar, crème fraîche, and vanilla.Drizzle the hot buns (yeow!) with the crème fraîche mixture-this should be a wonderfully messy moment. Serve immediately (an even more wonderfully messy moment). These buns are best served warm out of the oven rather than at room temperature.

RASPBERRY CRèME FRAîCHE TART WITH LAVENDER HONEY



Raspberry Crème Fraîche Tart with Lavender Honey image

Here, lush summer raspberries are framed by a rich crust and a cool, creamy layer that underlines their tart juiciness. A drizzling of warm lavender honey draws out a luxurious floral sweetness-put out the extra honey in a crock so everyone can add as much or as little as they like.

Categories     Cream Cheese     Raspberry     Summer     Honey     Gourmet     Dessert

Yield 6 servings

Number Of Ingredients 14

For crust:
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 large egg
For filling:
4 oz cream cheese, softened
1/4 cup crème frache
3 1/2 tablespoons lavender honey
4 cups raspberries (18 ounces)
Special Equipment
9-inch fluted round tart pan (1 inch deep) with a removable bottom; heavy-duty foil; pie weights or raw rice
Accompaniment: warm lavender honey

Steps:

  • Make crust:
  • Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights.
  • Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack.
  • Make filling:
  • Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add crème frache and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side.

RASPBERRY FLAKY PUFF



Raspberry Flaky Puff image

Make and share this Raspberry Flaky Puff recipe from Food.com.

Provided by seahorse73

Categories     Dessert

Time 35m

Yield 9 serving(s)

Number Of Ingredients 7

2 sheets frozen puff pastry sheets, thawed
1/2 cup mascarpone cheese
2 teaspoons confectioners' sugar
9 tablespoons raspberry jam (Stonewall Kitchens)
1 egg
1 tablespoon water
granulated sugar

Steps:

  • Preheat oven to 375 degrees F.
  • Grease or line baking sheets with parchment paper.
  • Spread out each sheet of puff pastry on a floured work surface.
  • Cut each sheet into 9 squares.
  • Mix together the Mascarpone cheese and confectioners' sugar. Spread a generous tablespoons of Mascarpone mixture over 9 squares.
  • Top Mascarpone with 1 generous teaspoons Red Raspberry Jam. With your finger wet the edges of each square with water.
  • Lay another puff pastry square on top. Crimp edges with a fork or by pressing with your finger to seal edges. Prick with fork on top several times.
  • Whisk the egg and water and brush on each square. Sprinkle with sugar. Place on prepared baking sheet and bake 15 minutes or until golden brown and flaky. Serve warm or at room temperature.

Nutrition Facts : Calories 366.2, Fat 21.3, SaturatedFat 5.4, Cholesterol 23.5, Sodium 149.9, Carbohydrate 39, Fiber 1, Sugar 10.7, Protein 4.8

Tips:

  • For the best results, use high-quality ingredients. Fresh raspberries and crème fraîche will give your puffs the best flavor.
  • Be careful not to overmix the dough. Overmixing will make the puffs tough.
  • When rolling out the dough, be sure to keep it cold. This will help prevent the butter from melting and making the dough sticky.
  • If you don't have a piping bag, you can use a Ziploc bag with the corner cut off to pipe the dough.
  • Be sure to preheat the oven before baking the puffs. This will help them rise evenly.
  • Don't open the oven door while the puffs are baking. This will cause them to fall.
  • Let the puffs cool completely before filling them. This will help prevent the filling from making the puffs soggy.

Conclusion:

These raspberry crème fraîche puffs are a delicious and easy-to-make treat. They're perfect for any occasion, from a casual brunch to a special dessert. With their light and airy texture and sweet and tangy filling, these puffs are sure to be a hit with everyone who tries them.

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