Raspberry Choux Strips

Name: Raspberry Choux Strips
Yield: Yield: 2 strips, 24 × 4 inches (60 × 10 cm) each
Ingredients: Simple syrup; Simple Icing; 4 ounces (115 g) raspberry jam; 1 pound (455 g) Pâte à Choux; Sliced almonds; Crystal sugar; 10 ounces (285 g) Pastry Cream; 1 pound (455 g) Puff Pastry

Preparation info

Yield:
2
strips, 24 × 4 inches each

Difficulty
Easy

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.

Ingredients

1 pound (455 g) Puff Pastry
10 ounces (28

Dessert
Pastry
Vegetarian

Method

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.
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.