Frozen cream puffs with raspberries


Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Choux buns stuffed with cream are the perfect partners for the first of the home-grown raspberries. Choux pastry is really easy – nothing to it once you get the hang of it. Make a big batch of cream-stuffed puffs, bag them up and haul them out of the freezer whenever you need them.


  • 125 g unsalted butter
  • 250 g plain flour
  • 4 large egg


Roughly chop the butter and put it in a heavy saucepan with 300 ml water. Bring to the boil and remove from the heat as soon as the butter has melted. Sift in the flour gradually, beating with a wooden spoon till smooth and there are no visible pockets of flour. Set the pan back on the heat and beat the mixture until it’s solid enough to leave the sides clean – a few minutes.

Remove fro