We traditionally make choux pastry donuts for Christmas and Easter – the regular ones with vanilla buttercream. Choux pastry donuts are made with choux pastry (of course) and are shaped into circles, therefore they resemble to donuts. They belong to the same category as éclairs, profiteroles, etc, but this shape is the most popular in Slovakia, we call them “venčeky”. I told myself that I wanted something different, new, not the traditional ones. I checked some recipes and found a recipe for similar choux pastry donuts in a French magazine (I can´t remember in which one). An idea was born and Cocoa Raspberry Choux Pastry Donuts were made. Cocoa dough is a nice change comparing to the traditional vanilla one. I´ve been looking for some interesting fillings for choux pastry donuts and this raspberry one is truly a great variant. You need only 100 g frozen raspberries (beware so they don´t smell like your freezer or it will affect their taste), a few eggs and a little bit of butter which can´t even be tasted in the filling. Filling holds its shape and is easy to work with. What is a better combination than cocoa and raspberries, of course. In order the choux pastry donuts look more Easter-y, you can put small chocolate Easter eggs in the center. If you don´t like traditional buttercream choux pastry donuts, this recipe is perfect for you.
Cocoa choux pastry donuts with frozen raspberry filling and chocolate Easter eggs
- Choux Pastry Donuts:
- 500 ml water
- 80 g butter
- 20 g sugar
- 160 g all purpose flour
- 20 g cocoa
- 4 eggs
- Raspberry Filling:
- 500 ml milk
- 4 eggs
- 100 g icing sugar
- 100 g butter
- 100 g frozen raspberries (defrosted)
- 100 g all purpose flour
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Cook water with butter and sugar. When it starts to boil, set it aside and add flour and cocoa. Stir well and put it back on fire. Heat it while stirring constantly, for about 5 minutes, and create thick and soft dough, that comes away from the sides of the pot. Set it aside.
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Let it cool, for about 20 – 25 minutes, then gradually incorporate whole eggs.
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Put dough in a piping bag and form circles on a baking paper.
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Bake at 220 degrees for first 5 minutes, then lower temperature to 180 degrees and bake for another 20 – 25 minutes. Do not open oven during baking.
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Take them out of oven, let them cool a bit. Cut them in two halves and fill them with filling.
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Filling:
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Bring milk to boil.
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Beat sugar with eggs for 2 minutes, using a mixer. Add flour, stir.
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Add boiling milk to the mixture and stir quickly.
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Put the mixture on a small fire while stirring constantly, until you get a thick mixture.
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Add raspberries, stir.
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Add butter cut into cubes, stir well. In the case of lumps in filling, use a hand blender.
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Set the mixture aside, cover the pot with plastic wrap and put it in the fridge for a couple hours.
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When filling is completely cooled, take it out from the fridge, put it into piping bag and fill choux pastry donuts with it.
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Put 1 – 2 small chocolate eggs in the center of each choux pastry donut.
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