I’m currently updating my Superpsychgeek account. It will take about a month, maybe longer, to complete.
Therefore, I will not be on my other accounts often. I plan to log on every two days and/or after I complete a month in my archive.
Great look at the details of Elsa’s dress from 4x01 “A Tale of Two Sisters”.
- Title: Raspberry Dusted Cream Puffs
- Episode/Chapter: That Butler, Gets Going [Ep. n/a, Chp. 6]
- Yield: 28
- There are multiple kuro entries for each recipe in the anime/manga. Check out my ‘kuroshitsuji cookbook’ tag for more.
- Image and recipe source are the same.
For the Pâte à Choux
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 2 teaspoons granulated sugar
- 1 cup bread flour (all-purpose is fine too)
- 4 large eggs, cracked and beaten
For the dark chocolate glaze
- 1/4 cup heavy cream
- 2 ounces dark chocolate, finely chopped
For the filling
- 3 cups sweetened whipped cream or pastry cream*
For the garnish
- Raspberry dust (dehydrated raspberries ground to dust in a food processor or spice mill)
- Arrange oven rack to upper middle position.
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment paper and set aside.
- Fit 1 large pastry bag (or a plastic freezer bag with 1/2-inch cut from one bottom corner) with plain 1/2-inch tip.
- Step 1: In a medium saucepan, over medium heat, bring to a boil the water, butter, salt and sugar. When butter has melted, remove the pan from the heat. Immediately add the cup of flour and beat with a wooden spoon until a thick dough forms.
- Step 2: Add half of the beaten eggs, stirring vigorously to combine. Add the second half of the eggs and beat with wooden spoon until dough is smooth.
- Step 3: Transfer warm dough to the pastry bag. Pipe into 1.5”w x 1”h mounds, 1” apart on the prepared baking sheet. You can use a dampened finger to tap down any pointy tops and smooth out the dough.
- Step 4: Bake for 15 minutes (do not open the oven door during baking). Reduce the oven temperature to 375˚ F and bake for another 15 minutes, or until golden brown.
- Step 5: Remove the baking sheet from the oven. Using a paring knife, cut a ¾-inch slit into the side of each puff to release steam; return the puffs to the oven, turn the oven off, and keep the door propped open. Dry the puffs in the turned-off oven for 15 minutes. The centers should be moist, but not wet and the puffs should have a golden, crisp exterior. Transfer the puffs to a wire rack to cool completely.
- Step 6: Prepare the chocolate glaze by bringing the heavy cream to a boil and pouring over the chopped chocolate in a medium bowl. Let sit for 2 minutes. Then whisk until smooth.
- Step 7: At this point you can either pipe your whipped cream or pastry cream into the hole in the puffs, then dip in chocolate. Or, you can continue to cut along the side of the puffs with a serrated knife to create 2 pieces. Dip the top of the lids in the chocolate glaze. Then, use a pastry bag fitted with a star tip to create a layer of cream on the bottom half of the puff. Place lid on top of the cream, then garnish with a pinch of raspberry dust. Refrigerate until ready to serve.
- Note: Raspberry dust is prone to absorbing moisture, so when not in use, make sure your dust is stored in an airtight container.
- *My favorite filling is crème légère — a combination of whipped cream and pastry cream. To combine the two, whip 1 1/2 cups heavy cream to medium peaks. Add 3 Tablespoons confectioner’s sugar and 1/2 teaspoon vanilla extract. Beat to heavy peaks. In a separate bowl, loosen up 1/2 cup pastry cream by whisking until smooth. Gently fold the pastry cream into the whipped cream. Pipe into cream puff shells.