Petit Choux with Raspberry Mousse - Petit choux med hallonmousse

PETIT CHOUX WITH RASPBERRY MOUSSE

Petit choux med hallonmousse

25 pastries

1.2 cups water

3½ oz butter

0.8 cup flour

4 middle-sized eggs

Filling:

0.6 cup heavy cream

5.3 oz Kesella

0.4 cup raspberries

2 teaspoons vanilla sugar

Decoration:

powdered sugar

lemon balm

Preheat oven to 392F.

Bring the water to a boil in a saucepan. Add the butter and melt it. Bring to a boil, add flour and stir until the batter no longer sticks to the walls of the saucepan. Remove from heat. Add the eggs, one by one, and beat vigorously for at least 1 minute with an electric beater. Beating is important for the petits choux to rise properly when baking.

Pipe out the batter to round tips on a paper-lined baking plate. Bake in the middle of the oven for about 25 minutes. N.B. Do not open the oven door during the first 15 minutes. Take out the plate and make a hole on the edge of each petit choux with a fork. Put the plate back in the oven for about 3 minutes. This makes the pastries crunchy when they've steamed off. Allow to cool on a rack.

Filling:

Beat the cream until stiff and mix with Kesella, raspberries and vanilla sugar in a bowl. Fill a piping bag. Cut the petits choux open and pipe filling into them just before serving. 

Sift with powdered sugar and decorate with lemon balm.

Enjoy!

Bella