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Perfect Raspberry Rose Cream Puff Tower Recipe Easy Homemade Chantilly Whipped Cream Tutorial

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An elegant and approachable dessert featuring light choux pastry puffs filled with rose-infused Chantilly whipped cream and fresh raspberries, assembled into a stunning tower perfect for celebrations.

Ingredients

Scale
  • 1 cup (240 ml) water
  • 8 tablespoons (113 g) unsalted butter, cut into pieces
  • 1/2 teaspoon salt
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs, room temperature
  • 2 cups (480 ml) heavy cream, cold
  • 1/4 cup (30 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon rose water
  • 2 cups (300 g) fresh raspberries, washed and dried
  • Fresh rose petals (edible, optional, for garnish)
  • Powdered sugar for dusting

Instructions

  1. Prepare the Choux Pastry Dough: In a medium saucepan, combine 1 cup water, 8 tablespoons unsalted butter, and 1/2 teaspoon salt. Bring to a rolling boil over medium heat. Remove from heat immediately and quickly stir in 1 cup all-purpose flour until the mixture forms a smooth ball and pulls away from the pan.
  2. Cool Slightly and Add Eggs: Let the dough cool for 3-5 minutes. Add the 4 large eggs one at a time, beating vigorously after each addition until fully incorporated and the dough is glossy and elastic. The dough should fall slowly from your spoon in thick ribbons.
  3. Pipe the Cream Puffs: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Transfer dough to a piping bag fitted with a round tip and pipe uniform rounds about 1.5 inches (4 cm) in diameter, spacing them 2 inches apart. Tap the pan lightly to release air bubbles.
  4. Bake the Puffs: Bake for 10 minutes at 425°F (220°C), then reduce heat to 350°F (175°C) and bake for an additional 20-25 minutes until golden brown and puffed. Avoid opening the oven door during baking.
  5. Cool Completely: Transfer the puffs to a wire rack to cool completely before filling. Poke a small hole in the side to help steam escape, keeping them crisp.
  6. Make the Chantilly Whipped Cream: In a chilled mixing bowl, whip 2 cups cold heavy cream with 1/4 cup powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon rose water until soft peaks form. Be careful not to overwhip.
  7. Assemble the Tower: Slice the cream puffs in half horizontally. Spoon or pipe a generous amount of rose-infused Chantilly cream onto the bottom halves, add a few fresh raspberries, then sandwich with the tops. Stack the filled puffs carefully into a tower shape on your serving plate, using extra cream as glue if needed.
  8. Finishing Touches: Dust the tower lightly with powdered sugar and garnish with a few edible rose petals.

Notes

Do not open the oven door during baking to prevent puffs from collapsing. Use chilled cream and bowl for whipping Chantilly cream and stop whipping at soft peaks to avoid graininess. If cream puffs deflate slightly, fill and stack gently for rustic charm. Store assembled cream puffs in the fridge up to 24 hours; bake and cool puffs separately if prepping ahead. Reheat unfilled puffs at 350°F for 5-7 minutes to regain crispness.

Nutrition

Keywords: cream puff, choux pastry, Chantilly cream, raspberry dessert, rose water, whipped cream, elegant dessert, party dessert, homemade cream puffs

Find it online: https://cheerycrisp.com/perfect-raspberry-rose-cream-puff-tower-recipe-easy-homemade-chantilly-whipped-cream-tutorial/