Choux Pastry Doughnuts with Raspberry Cream

For the choux pastry with raspberry cream, first prepare the choux pastry. Cut the butter into small cubes and bring to the boil together with the water and salt. Turn down the heat and quickly stir in the flour with a wooden spoon. Continue stirring until the choux pastry separates from the bottom of the pan. Set the mixture aside and allow to cool.

Preheat the oven to 190°C.

Wash the raspberries.

Gently stir one egg at a time into the choux pastry mixture, which has cooled in the meantime, until a smooth dough forms.

Line a baking tray with baking paper. Using a piping bag with a wide star-shaped nozzle, pipe the choux pastry onto the baking sheet to create the typical choux pastry doughnut shape. Bake the Brandteigkrapferln in a closed oven (do not open during baking time!) for about 20-25 minutes, until the Brandteigkrapferln have taken on a nice color.

If desired, you can place a small fireproof bowl of water on the baking sheet, as the steam will make the Krapferln fluffier.

Whip the whipped cream and just before it sets, add the powdered sugar and vanilla bean pulp.Cut the choux pastry doughnuts in half and spread the whipped cream on top with a piping bag. Place the raspberries on top of the whipped cream and carefully put the lid of the choux pastry on top.

Preparation Tip:

The Brandteigkrapferln also taste great with all other types of berries (eg blueberries, strawberries, blackberries, etc.)

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