Raspberry Chocolate Paris-Brest. Made from choux pastry, these culinary cousins of profiteroles or cream puffs get filled with raspberry whipped cream and topped with rich chocolate.
Based upon the very famous French pastry, created in 1891 to commemorate the Paris–Brest–Paris bicycle race. This version uses chocolate and raspberry in perfect harmony when combined with the light cream puff wheel.
They look very impressive on a dessert display and are sure to be the first things snapped up at any morning coffee event.
Choux pastry dough is the base for these pastries and really is not difficult to master at all and once you do the rest of this impressive dessert is just basically whipping cream and melting chocolate. Put this one on your to-try list for sure.
Like this Raspberry Chocolate Paris-Brest recipe?
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If, like me, raspberry and chocolate is one of your absolute favourite flavour combinations, be sure to check out this amazing recipe roe Raspberry Tuxedo Mini Cheesecakes.
- 1 cup water
- ½ cup butter
- 1 cup all purpose flour
- ¼ tsp salt
- 4 large or extra large eggs
- 1 cup fresh or frozen raspberries approximately
- 2 cups whipping cream
- 4 tbsp icing sugar powdered sugar
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 1/3 cup whipping cream
For the cream puff pastry, add the water and butter to a saucepan and bring to a boil. Reduce to medium flame and add the flour and salt, all at once
Cook this mixture stirring constantly for an additional 3 minutes. Allow this mixture to cool slightly for about 10 minutes before adding the eggs, one at a time. Beat well after adding each egg until batter is smooth. Cover and chill for 20 minutes in the refrigerator.
Preheat oven to 400 degrees F.
Pipe circle shapes about 3 inches wide long onto a parchment paper lined baking sheet. The opening of the piping bag or Ziploc bag with the corner snipped off, should be about a half inch wide or slightly bigger.
Bake at 400 degrees F for 15 minutes, then reduce the heat to 375 degrees and bake for an additional 10 - 15 minutes until the puffs are golden brown and do not collapse when removed from the oven. These should be uniformly golden all over with no pale sides and sound hollow when tapped. Cool completely on a wire rack.
Puree the raspberries in a food processor or blender then press them through a sieve to remove the seeds.
Whip the cream, icing sugar and vanilla to firm peaks.
Fold the raspberry puree into the whipped cream a couple of tablespoons at a time. Only use enough to flavor the cream without it becoming too soft.
Split the pastry wheels in half with a sharp knife, then pipe in some of the raspberry whipped cream. Replace the tops. Top with chocolate ganache.
Gently melt together the chocolate chips and whipping cream over low heat or in a double boiler.
Spread on top of pastry wheels.
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