Raspberry Choux Strips


Preparation info

  • Yield:


    strips, 24 × 4 inches each
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Like Choux Surprise, these are nice, light pastries to try as a change of pace from the usual Danish or cinnamon rolls. Raspberry Choux Strips provide an excellent use for leftover scrap puff pastry dough. If you are using virgin puff pastry, be sure to prick the dough well or it will puff too high.



  1. Roll out the puff pastry dough to a strip measuring 24 × 8 inches (60 × 20 cm). Let the puff pastry rest for a few minutes to avoid shrinkage. Cut into 2 strips, 4 inches (10 cm) wide.
  2. Place the strips on a sheet pan lined with baking paper or a Silpat. Spread the pastry cream out evenly on top of the strips, spreading it almost all the way to the edges.
  3. Place the pâte à choux in a pastry bag with a No. 3 (6-mm) plain tip. Pipe the pâte à choux in a figure-eight pattern, with the loops of the eights touching the long sides of the puff pastry rectangles, to cover each strip (Figure 5-26).
  4. Place the raspberry jam in a pastry bag with a No. 3 (6-mm) plain tip. Pipe the jam in a line lengthwise down the center of each strip. Combine equal amounts of crystal sugar and almonds (measured by volume), and sprinkle on top.
  5. Bake, double-panned, at 375°F(190°C) for about 45 minutes. Be sure the pâte à choux is baked through or it will fall after the pastries have been removed from the oven. Immediately brush simple syrup over the top of the strips. Let cool.
  6. Ice with simple icing, then cut into the desired number of pieces.