Choux Pastry with Mascarpone Cream and Fresh Raspberries

Prep: 20min
| Servings: 1 | Cook: 30min
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Choux pastry filled with mascarpone cream and fresh raspberries is a recipe featuring fresh ingredients from the puff pastry category. Try this and other recipes from Spoonsparrow!

Ingredients

  • 80 g flour
  • 35 g Butter
  • 1 tbsp sugar
  • 2 Eggs
  • 1 tsp Baking powder
  • 150 g mascarpone
  • 100 g whipping cream
  • 3 tbsp powdered sugar
  • 2 tsp lemon juice
  • 200 g Raspberries
  • powdered sugar (for dusting)

Instructions

  1. 1.

    Bring 1/8 l water with butter, sugar and a pinch of salt to a boil; add flour while stirring and continue cooking over low heat until a dough forms. Remove from heat and fold in eggs one at a time using a wooden spoon, then stir in baking powder.

  2. 2.

    Let the dough cool, then use two teaspoons to puncture small dots on a well-greased and floured baking sheet. Leave ample space between them and bake at 180°C for 30 minutes. Allow the choux pastry to cool briefly and cut off a lid with scissors.