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Le Classique Dubai's Raspberry and Vanilla Choux Recipe

These Fancy French Cream Puffs Are the Tastiest Way to Get a Pastry Hit


If you're a fan of eclairs and profiteroles, this Raspberry and Vanilla Choux recipe, from French restaurant Le Classique at Emirates Golf Club, is a pastry dessert you won't want to miss out on. Learn how to make it exactly like the top chefs do, and with 25 years on the foodie scene in the Dubai, they must be doing something right.

Raspberry and Vanilla Choux

Le Classique

Le Classique Dubai's Raspberry and Vanilla Choux Recipe

Ingredients

  1. CHOUX
    250ml water
    50ml milk
    100g butter
    175g flour
    4 eggs
    Red food coloring (powder)
  1. VANILLA CREMOSE
    250g cream
    75g egg yolk
    40g sugar
    1 vanilla pod
    Raspberry Chantilly
    250g whipped cream
    40g icing sugar
    50g raspberry purée
  1. RASPBERRY SAUCE
    75g raspberry purée
    20g icing sugar
  1. GARNISH
    1 plum cut in slices
    3 to 4 raspberries cut in half (for garnish)
    Micro greens (for garnish)

Directions

CHOUX

  1. In a saucepan, boil water, milk and butter.
  2. Add flour and red food coloring and mix well.
  3. Add eggs one by one.
  4. Cook at 160 C for 15 minutes.

VANILLA CREMOSE

  1. Mix the egg yolk with the sugar.
  2. In a saucepan, boil the cream with the vanilla pod, then add to the egg yolk mixture very slowly to avoid eggs from scrambling.
  3. Using a food thermometer (or cook until it starts to boil), cook till the mixture reaches a temperature of 82 to 85 degrees Celsius.

RASPBERRY CHANTILY

  1. Mix all the ingredients together in a bowl.

RASPBERRY SAUCE

  1. Mix the ingredients with the hand blender.

ASSEMBLE

  1. Gently make holes on the bottom of the choux.
  2. Empty vanilla cremose into a piping bag and pipe into choux.
  3. In a wide round plate, pipe dollops of raspberry Chantilly in a circular pattern.
  4. In between and around, lay the choux, plum slices, raspberries, raspberry sauce and microgreens.


Image Source: Le Classique
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