Choux with Craquelin, Raspberry Filling and White Chocolate Ganache
Choux pastry buns with a crisp craquelin topping, filled with raspberry cream and finished with silky white chocolate ganache. This French dessert shows off the Thermomix TM7: the precise melting function keeps ganache glossy without burning, while high-speed mixing delivers a lump-free choux batter every time.
About this recipe
Choux with craquelin, raspberry filling and white chocolate ganache Thermomix TM7 brings classic French patisserie within reach of every home baker. This showstopping dessert pairs crackling craquelin discs with airy choux pastry, a bright raspberry cream and a silky white chocolate ganache that melts on the tongue. Searching for choux pastry recipes or an impressive dessert for your all-in-one kitchen machine usually means juggling pans, a hand mixer and a bain-marie; here the TM7 takes over the tricky parts. White chocolate and cream come together in the mixing bowl without seizing, thanks to gentle heat control, while the batter is blended to an even consistency at the touch of a button. Serve these buns at a birthday, a festive dinner or weekend afternoon tea, and guests will assume you bought them from a boutique bakery. The recipe rewards planning: the ganache rests overnight, so assembly on the day is quick and relaxed.
Preparation tips
- Roll the craquelin dough between two sheets of baking paper before chilling, then cut discs slightly smaller than the choux buns so the cracked topping stays neatly on top while baking.
- Make the white chocolate ganache the day before and press cling film directly onto the surface to prevent a skin from forming; a good overnight rest makes it thick enough to pipe glossy peaks.
- Fill the cooled choux buns only shortly before serving so the craquelin stays crisp, and add a few fresh raspberries inside for extra fruitiness and a beautiful surprise when guests take a bite.
Recipe variations
- Lactose-free version: replace the whipping cream with a plant-based whipping cream suitable for piping and use dairy-free butter in the craquelin and choux pastry; the white chocolate should be a lactose-free variety to keep the ganache silky.
- Festive winter variation: fold a spoonful of finely grated orange zest into the raspberry filling and dust the finished buns with icing sugar, creating a bright seasonal contrast that pairs beautifully with the white chocolate ganache.
Thermomix TM7 Benefits
- Precise temperature control melts white chocolate and cream gently in the mixing bowl, giving a glossy ganache without any seizing. [Precision Control]
- In seconds, the TM7 blends the choux batter of flour, butter and eggs into a silky, even dough for uniformly risen buns. [Multi-Function]
- Weighing the flour, sugar and butter directly in the bowl keeps the craquelin ratios exact, so the topping always crackles beautifully. [Precision Control]
- The Thermomix whips the chilled raspberry cream to light, stable peaks that hold their shape when piped into the buns. [Multi-Function]
- Hands-free stirring while heating the ganache frees you to shape the craquelin discs and line the baking tray meanwhile. [Hands-Free]
Ingredients
- white chocolate
- whipping cream
- raspberries
- caster sugar
- unsalted butter
- Demerara sugar
- plain flour
- water
- unsalted butter
- caster sugar