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Fluffy Baked Choux Doughnuts with Vanilla Cream and Fresh Raspberries - photo 1
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Fluffy Baked Choux Doughnuts with Vanilla Cream and Fresh Raspberries

Desserts Cakes and Bakes Dishes for Special Occasions 100 min Medium 4 wyświetleń ~38.00 PLN - (0)
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Description

Here is a modern and lighter interpretation of classic doughnuts that will delight any sweet tooth. Instead of deep-frying, our choux doughnuts are baked, making them incredibly light, crispy on the outside and hollow on the inside – perfect for filling. The heart of the dessert is a velvety cream made with Italian mascarpone cheese, combined with melted white chocolate and aromatic vanilla. This composition creates a cream with the perfect consistency and a rich, yet not overly sweet flavor. The sweetness is balanced by fresh, slightly tart raspberries, which add a refreshing touch and a beautiful ruby color. Served as small, elegant works of art, dusted with powdered sugar, they make the perfect dessert for special occasions such as parties, Valentine's Day, or a modern take on Fat Thursday. This recipe proves that classics can inspire the creation of something new and unforgettable.

Składniki (15)

Servings:
4
  • Water 125 ml
  • Milk 3.2% 125 ml
  • Masło 82% 100 g
  • Cukier drobny 5 g
  • Mąka pszenna tortowa typ 450 150 g
  • Eggs size L 4 szt.
  • Serek mascarpone 250 g
  • Śmietanka 36% 200 ml
  • White chocolate 100 g
  • Vanilla bean 1 szt.
  • Powdered sugar for the cream 30 g
  • Fresh raspberries 125 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Powdered sugar for dusting 10 g
  • Listki świeżej mięty 5 g
💰 Szacowany koszt dania: ~38.00 PLN (9.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Choux pastry (pâte à choux)

1

Prepare the oven and ingredients. Preheat the oven to 200°C (fan). Prepare a large baking tray and line it with baking paper. In a medium-sized saucepan with a thick bottom, place water, milk, diced butter, salt, and sugar. Heat over medium heat, stirring occasionally, until the butter is completely melted and the liquid begins to boil.

Ingredients: Water, Milk 3.2%, Masło 82%, Salt, Cukier drobny
Use a pot that is large enough to hold the flour later. A thick bottom will prevent the dough from burning. Bringing the liquid to a boil is important for the flour to properly swell.
2

Cooking the flour. As soon as the liquid in the pot comes to a boil, remove it from the heat. In one quick motion, add all the sifted flour at once. Immediately start mixing vigorously with a wooden spoon until the ingredients combine into a thick, uniform mass. Place the pot back on low heat and continue mixing for about 1-2 minutes. The dough should form a smooth ball that pulls away from the sides of the pot, and a thin white layer will appear at the bottom.

Ingredients: Mąka pszenna tortowa typ 450
This is a key moment, called 'steeping'. It allows the starch in the flour to bind, which is essential for the proper rising of the dough. Use a sturdy wooden spoon, as the mixture will be very thick and difficult to stir.
3

Cooling the dough. Transfer the hot ball of dough to a large bowl (preferably glass or metal, to cool down faster). Spread the dough with a spoon along the sides of the bowl to increase the evaporation surface. Set aside for about 10-15 minutes to cool down. The dough should be slightly warm, but not hot, before adding the eggs.

Do not skip this step! If you add eggs to hot dough, they will curdle and you'll end up with scrambled eggs, and the dough will not turn out. You can speed up the cooling process by mixing the dough on low speed with a paddle attachment for 2-3 minutes.
4

Adding eggs. To the cooled dough, add the eggs one by one, continuously mixing on medium speed. Only add the next egg when the previous one is completely incorporated into the mixture. After adding all the eggs, mix for about 2 more minutes. The finished dough should be smooth, shiny, and thick enough that when lifted on a spoon, it slowly falls, forming a characteristic 'V' shape.

Ingredients: Eggs size L
This is the most important step that determines the consistency of the dough. Use a mixer with hooks or a flat beater. If the dough seems too thick, you can add a little of the last beaten egg. If it's too runny, unfortunately, it can't be thickened anymore - that's why add the eggs gradually.
5

Shaping and baking the donuts. Transfer the prepared dough to a piping bag fitted with a large star tip (e.g., Wilton 1M). On the prepared baking sheet, pipe circles with a diameter of about 7-8 cm, leaving plenty of space between them as they will rise. Bake in a preheated oven at 200°C for 15 minutes, then reduce the temperature to 180°C and bake for another 15-20 minutes. The donuts should be well risen and golden brown.

ABSOLUTELY do not open the oven for the first 20-25 minutes of baking, otherwise the dough will collapse! To make the doughnuts more even, you can draw circles on the bottom of the baking paper. After baking, turn off the oven, crack the door open, and leave the doughnuts inside for 10 minutes to cool – this will prevent them from collapsing.

Vanilla cream with white chocolate

6

Preparing the chocolate and vanilla. Break the white chocolate into small pieces and place it in a heatproof bowl. Melt it in a water bath (placing the bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water) or in the microwave (heating in short, 30-second intervals and stirring each time). Set aside to cool slightly. Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife.

Ingredients: White chocolate, Vanilla bean
Be careful not to let a drop of water get into the chocolate, as it may seize. It should be liquid and smooth. An empty vanilla pod is a treasure - put it in a jar with sugar to make homemade vanilla sugar.
7

Combining mascarpone with chocolate. In a large bowl, place the chilled mascarpone cheese, sifted powdered sugar, and scraped vanilla seeds. Using a mixer on low speed, briefly mix the ingredients just to combine. Then, while continuing to mix, slowly pour in the cooled but still liquid white chocolate in a thin stream. Mix only until you achieve a smooth, uniform mixture.

Ingredients: Serek mascarpone, Powdered sugar for the cream, White chocolate
Do not mix the mascarpone for too long, as it may curdle and become runny. It is crucial that the chocolate is not hot, as it will melt the cheese. It should be at a temperature close to room temperature.
8

Finalizing the cream. In a separate, clean, and dry bowl, whip the very well-chilled 36% cream until stiff. Start with medium speed on the mixer, and when the cream begins to thicken, increase the speed to maximum. The finished foam should be thick and hold its shape when you remove the beaters. Add the whipped cream in two batches to the mascarpone mixture, gently folding with a spatula to combine. Use an up-and-down motion to retain as much air as possible. Cover the finished cream with plastic wrap and refrigerate for at least 30 minutes.

Ingredients: Śmietanka 36%
Use a metal or glass bowl to whip the cream - preferably chilled in the refrigerator for 15 minutes. Be careful not to 'overwhip' the cream (whipping too long), as it will turn into butter. Gentle folding with a spatula is key for a fluffy consistency of the cream.

Assembly and decoration

9

Preparing the doughnuts for filling. Make sure the baked doughnuts are completely cooled. Using a sharp serrated knife (e.g., for bread), carefully cut each doughnut in half lengthwise, creating a base and a 'cap'.

A serrated knife will allow for precise cutting without crumbling the delicate structure of the choux pastry. Work gently to avoid crushing the rings.
10

Filling the doughnuts. Transfer the chilled cream into a piping bag with a decorative tip (it can be the same one used for the dough). Squeeze a generous portion of cream onto the bottom half of each doughnut, creating a decorative rosette or spiral. Place 3-4 fresh raspberries on top of the cream, gently pressing them in.

Ingredients: Fresh raspberries
Work quickly, as the cream can soften in the heat. If you don't have a piping bag, you can apply the cream using a teaspoon, trying to give it a nice shape.
11

Final decoration and serving. Cover each doughnut with its 'cap'. Just before serving, lightly dust with powdered sugar using a small sieve. If using, decorate each doughnut with a fresh mint leaf. Serve immediately to enjoy the contrast of the crispy dough and creamy filling.

Ingredients: Powdered sugar for dusting, Listki świeżej mięty
Dust with powdered sugar at the very end, as it may dissolve when in contact with the moisture from the cream. These doughnuts taste best on the day they are made.

Fun Fact

💡

Choux pastry, known as pâte à choux, has its roots in 16th-century France. It was created by an Italian chef named Panterelli, who came to the French court with Catherine de' Medici. Originally called pâte à Panterelli, it evolved over time into a classic of pastry making, serving as the base for desserts such as éclairs, cream puffs, and profiteroles.

Best for

Elegancki podwieczorek Przyjęcie urodzinowe Walentynki Tłusty Czwartek w nowoczesnym wydaniu

Tips

🍽️ Serving

Serve the doughnuts immediately after assembling to maintain the crispness of the dough. They look beautiful arranged on a platter or on individual plates. They pair perfectly with a cup of espresso, which balances the sweetness of the dessert, or with a light fruit tea. For an extra touch, you can drizzle the plate with a simple raspberry sauce (coulis).

🥡 Storage

Unfilled, baked, and completely cooled doughnut bases can be stored in an airtight container at room temperature for up to 2 days. The cream should be stored in the refrigerator in a closed container for up to 3 days. The doughnuts should be assembled just before serving. Unfortunately, filled doughnuts are not suitable for longer storage, as the dough quickly softens from the cream.

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