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–+ servings
image of cream puffs with raspberries and Chantilly cream

Cream Puffs with Raspberries and Chantilly Cream

By: Alyona Demyanchuk
These cream puff desserts are like mini Berry Chantilly cakes, only with choux pastry! Easy homemade cream puffs layered with dreamy, dulce de leche, raspberries, and a creamy, whipped frosting, makes it perfect for Spring and Summer! It's served open to show off all those delicate layers and is incredibly light, tangy, and not too sweet.
Prep Time: 30 minutes
Cook Time: 25 minutes
Assembling: 35 minutes
Total Time: 1 hour 30 minutes
Servings: 16 cream puffs
Course: Dessert
Cuisine: American

Equipment

Ingredients

Choux Pastry:

  • 1 cup water
  • 1/2 cup unsalted butter, (1 stick cut into 8 pieces)
  • 1/8 tsp salt
  • 1 cup all-purpose flour, (155 grams)
  • 4 eggs

Chantilly Cream:

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 tbsp cream cheese, (softened)
  • 2 tbsp Greek yogurt, (plain)

Toppings:

  • 1 pint Raspberries
  • 14 oz dulce de leche
US Customary - Metric

Instructions

  • Choux Pastry: In a medium saucepan bring 1 cup water, 1/8 tsp salt, and 1/2 cup butter to a boil over medium heat until the butter melts. Add 1 cup of flour and whisk until a stiff dough forms. Transfer the dough into the bowl of a stand mixer.
    image of Choux pastry after the addition of flour in a saucepan over the stove.
  • Using the paddle attachment to your mixer, mix the dough on medium speed adding 4 eggs one at a time and mixing well after each addition. After you add the last egg, beat the dough for 2 minutes on medium speed and transfer the dough into a piping bag with a star nozzle.
    image of the Choux pastry beaten in a stand mixer with the addition of eggs
  • Preheat oven to 400°F and line a 20x14 pan with parchment paper. Pipe out batter over the lined pan, making swirls that start from the inside moving your way upwards overlapping the bottoms.
    image of Choux pastry piped out into large swirls using a star tip over a parchment paper lined pan
  • Bake in the preheated oven for 25-30 minutes. Insides should be hollow and moist, not wet. Don't open the oven door when they bake. Cool cream puffs completely before filling.
    image of baked cream puffs held by Alyona
  • Chantilly Cream: Beat heavy whipping cream and powdered sugar until soft peaks form. In a separate bowl mix the softened cream cheese and Greek yogurt. Beat into the whipped cream until smooth and creamy.
    image of Chantilly cream whipped with a hand mixer for cream puffs
  • Assembly: slice each cream puff in half crosswise. Fill each half in the following order; 1 tsp of dulce de leche, 1 fresh raspberry, and a swirl of the Chantilly cream frosting. Top with another fresh raspberry. Refrigerate before serving.
    image of filled cream puffs with Chantilly cream, caramel, and raspberries

Notes

  • This recipe makes about 16 large cream puffs. I slice each cream puff in half and fill each half with the Chantilly cream, raspberry, and dulce de leche, to make a total of 33 open-faced cream puffs. 
  • This dessert is very light, airy, and not too sweet. Perfect for a Spring or Summertime dessert. 
  • The cream puffs can be made ahead of time and stored until you're ready to fill them. 
  • They are best served fresh or refrigerated for at least a couple hours before serving. 
Nutrition Facts
Cream Puffs with Raspberries and Chantilly Cream
Serving Size
 
1 cream puff halved and topped
Amount per Serving
Calories
110
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
44
mg
15
%
Sodium
 
24
mg
1
%
Potassium
 
50
mg
1
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
343
IU
7
%
Vitamin C
 
4
mg
5
%
Calcium
 
20
mg
2
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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