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    Raspberry and Redcurrant Puffs

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    Raspberry and Redcurrant Puffs

    • Preparation time: 50 minutes, plus cooling
    • Cooking time: 15 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 8


    • Caramel
    • 115g granulated sugar
    • Choux pastry
    • 115g plain flour
    • pinch of salt
    • 115g butter, diced
    • 4 small eggs, beaten
    • Filling
    • 115g redcurrants
    • 300g raspberries
    • 2-3 tbsp icing sugar, or to taste
    • 2 tbsp Grand Marnier
    • 284ml carton double cream


    1. Begin by making the pastry. Preheat the oven to 200C, gas mark 6. Oil two non-stick baking trays. Sift the flour and salt and set aside. Put 300ml water in a small saucepan and add the butter. Bring to a brisk boil and, as soon as the butter melts, take off the heat and tip in the flour. Return to a low heat and beat vigorously with a wooden spoon for 3-4 minutes until the mix is smooth and glossy and leaves the sides of the pan. Remove from the heat and beat for a minute or two more, before slowly beating in the eggs a little at a time. Make sure each bit of egg is absorbed before adding the next. Stop when the dough is smooth and glossy but stiff enough to hold its shape.
    2. Spoon 24 walnut-sized blobs of pastry on to the baking sheets, leaving plenty of space between each. Bake for 15 minutes or until dry and crisp, then quickly pierce each with a skewer and return to the switched-off oven for 5 minutes with the door open. This allows any steam to escape. Transfer to a cooling rack and leave until cold.
    3. Meanwhile, wash the redcurrants and lightly pat dry on kitchen paper. Strip from their stems and place in a bowl with the raspberries. Put the icing sugar, Grand Marnier and cream in a bowl. Whisk until the cream forms floppy peaks then fold in the fruit and chill until needed.
    4. Cut a slit into the side of each cold puff and, using a teaspoon, fill with the cream and fruit mix. Return to the cooling rack with a sheet of greaseproof paper underneath.
    5. To make the caramel, put the sugar and 4 tbsp water in a small, heavy-based pan. Dissolve the sugar over a low heat, then increase the heat and boil rapidly, without stirring, until golden. It will continue to darken after it has been removed from the heat, so take it off just before you think it¡¯s the right colour. Immediately remove from the heat and gently drizzle a little caramel over each puff, taking care not to pour it over the cream as it will melt. Allow the caramel to cool and harden, then serve.

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