For the pate choux
- 1 cup water
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- scant 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 4 large eggs
For the cream
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon rose water
For the chocolate ganache
- 4 ounces dark chocolate, coarsely chopped
- 1/2 cup heavy cream
- pinch of salt
- Place a rack in the center and upper third of the oven and preheat oven to 425 degrees F. Line two baking sheets with parchment paper and set aside.
- To make the pate a choux, combine the water, butter, and salt in a medium saucepan, over medium heat and bring to a rolling boil.
- Remove the pan from the heat, and add the flour all at once, using a spatula to stir quickly and vigorously.
- Return the pan to the burner and cook over medium-low heat, stirring constantly, until the mixture smooths to a glossy consistency and pulls away from the sides of the pan. The mixture will also steam and cook off some of the water.
- Remove the pan from the heat, and let the mixture cool for 10 minutes. The mixture will still be warm but place in the bowl of an electric stand mixer fitted with a paddle attachment and beat on low speed for 1 minute.
- Beat in the eggs one at a time, mixing for 1 full minute between each addition. The mixture will look curdled with the first two eggs. Stop the mixer and scrape down the sides of the bowl to ensure all of the ingredients are mixed evenly. The batter will be smooth and glossy after the last egg is added. Beat for 2 minutes after adding the last egg.
- Using a generously large cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking sheets in 1/4-cup mounds. Space the mounds about 3-inches apart, to allow for expansion.
- Bake the pastries for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 20 minutes, until pastries are a medium golden brown. Don’t open the oven door while the pastries are baking.
- Turn off the oven and remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool.
- When the puffs are cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy.
- To make the cream, whip together cream, powdered sugar, and vanilla into soft peaks. Enough so that cream holds its shape, but not so much that it becomes stiff. Smash the raspberries with granulated sugar and rose water. Loosely fold the smashed berries into the whipped cream, leaving large streaks of berries. Just before serving, generously spoon into split cream puffs and place the top of the puff over the cream. Chill to keep the cream cool.
- To make the ganache, place the chocolate in a medium bowl. Heat the cream until it just begins to steam and simmer. Remove from heat and immediately pour over chocolate. Sprinkle in a pinch of salt. Allow to sit for 1 minute. After 1 minute stir until the chocolate has melted and the mixture is glossy. While warm, spoon over cream puffs. Drizzle with melted chocolate, if desired.
- Cream puffs are best served slightly cooled so keep them stored in the refrigerator until ready to serve though they’re best within a few hours of assembling.