Raspberry Santa Claus Choux

Chef Bertrand le Gallic

Servings

4-5

Prep Time

30 minutes

Cook Time

30 minutes

Cuisine

Dessert

Category

Dessert

Get into the holiday spirit with our adorable Raspberry Santa Claus Choux! These delightful Christmas desserts combine the light, airy goodness of choux pastry with the sweet-tart burst of fresh raspberry filling. Lovingly crafted into the jolly likeness of Santa Claus, they're sure to bring cheer to your holiday gatherings and dessert tables. Whether you're hosting a festive party or seeking a special treat for the family, these Santa-shaped choux pastries are the perfect seasonal delight.

Raspberry Santa Claus Choux

Ingredients

    Choux Dough

    • 100 gr water
    • 100 gr milk
    • 100 gr butter
    • 2 gr sugar
    • 2 gr salt
    • 100 gr flour
    • 200 gr eggs

    Choux au Craquelin

    • 150 gr butter
    • 190 gr raw unrefined sugar
    • 190 gr flour T55
    • Deco Relief (France) Fat Base Food Colouring Powder RED

    Raspberry cream

    • 500 gr Capfruit Raspberry Frozen Fruit Puree No Added Sugar
    • 125 gr sugar
    • 45 gr corn flour
    • 80 gr egg yolk
    • 130 gr butter

    Coconut marshmallow

    • 98 g sugar
    • 30 g invert sugar
    • 30 g water
    • 40 g invert sugar
    • Deco Relief (France) Concentrated Aroma COCONUT
    • 7 g gelatine
    • 42 g cold water

    You May Need

    • Martellato Disposable Pastry Bag 

    Directions

      Choux Dough

      1. Put milk, salt, sugar, and butter to boil in a pan
      2. Sieve the flour
      3. break the eggs and mix in a bowl
      4. After a boil add the flour and mix it

      5. add the eggs little by little and continue mixing

      6. Pipe a circle on silicone mat, bring the oven to 250 degrees.
      7. Place the piped pate a chou into the oven and turn off it off, let it cook for 15 minutes and turn the oven back on and set it to 170 degrees.
      8. Bake it for 15 minutes at 170 degrees.

      Choux au Craquelin

      1. Cut the butter in small cubes and keep in chiller.
      2. Mix all the ingredients together with the paddle until it got a smooth mixture.
      3. Spread between to paper.
      4. Keep in the freezer and cut the size of the chou.

      Raspberry cream

      1. Boil the Capfruit Raspberry Frozen Fruit Puree

      2. Combine the sugar, corn flour and egg yolk in a bowl

      3. Mix the puree to make a fruity cream.

      4. once ready add the butter in small cubes and mix well and keep in the chiller to cool.

      Coconut marshmallow

      1. Cook a syrup at 110°c

      2. Soak the gelatine in the cold water.

      3. In a Mixing bowl add 40 g invert sugar and a few drops of the Deco Relief (France) Concentrated Aroma COCONUT

      4. Pour the syrup at 110°c on top of the invert sugar and whip.

      5. Let it cool to 37°c then remove and pipe.

      6. Add some desiccated coconut on the top

      Assembly

      1. Pipe the raspberry cream inside the choux dough.

      2. Roll up the coconut’s marshmallow around the Santa Claus choux