Here’s a wonderful dessert, with an Asian twist, to satisfy your every sweet craving! I absolutely love the combination of lychee and raspberry. When combined with my favorite baking vessel, the choux puff, they make for a deliciously creamy and light dessert.
- Taste: ★★★★★
- Difficulty: ★★★
- Ingredients: ★★★
- Time: 45 min (assembly) + 30 minutes (baking) = ~1.5 hours total
Ingredients (makes ~6-8 large cream puffs)
- 3 tbsp butter, softened
- 1/4 cup sugar
- 5 tbsp flour
- 1 pinch salt
- pink food coloring (optional)
- 1/2 cup COLD water
- 4 tbsp unsalted butter
- 1 pinch salt
- 1/2 cup all-purpose flour
- 2 large eggs, at room temperature
- 2 tbsp sugar
- 3-4 oz cream cheese, softened
- 1/2 cup heavy whipping cream
- lychee puree
- fresh raspberries
Making the Craquelin Crust
- Mix butter, sugar, flour, and salt together in a large bowl using a spatula. The mixture should resemble slightly crumbly cookie dough.
- Place dough between two sheets of waxed paper or inside a zip-loc bag. Press or roll dough to 1/4-inch thickness. Freeze crust until ready to use.
Making the Choux Pastry
- Preheat the oven to 450 F (230 C). Line a baking sheet with foil or a silicone mat.
- Combine water, butter, and salt in a saucepan; bring to a simmer over medium heat. Add flour; stir with a wooden spoon until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan.
- Transfer to a bowl and spread out with a whisk to speed up cooling. Cool until warm, about 10 minutes.
- Whisk eggs, one at a time, into the pastry, mixing well after each addition. Scoop pastry into a pastry bag and pipe into 6 to 8 buns on the baking sheet.
- Smooth out tops with a wet finger.
- Use a cookie cutter to cut crust into circles about the diameter of the buns. Lightly push crusts onto the buns.
- Bake for 15 minutes and then reduce heat to 400 F (175 C) and bake for another 15 minutes. Transfer buns onto a cooling rack.
Making the Filling
- Beat cream cheese with an electric mixer or by hand until light and fluffy. Add sugar and mix thoroughly.
- Beat the heavy whipping cream and sugar until fully whipped with soft peaks (‘ribbon stage’). Add lychee puree and raspberries and mix until well combined.
- Fold whipped cream mixture into cream cheese mixture until combined.
- Cut a small hole in the bottom of each cream puff.
- Pour the cream mixture into a pastry bag and pipe the cream into the cooled choux until filled.