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Raspberry and Chocolate Chouquette Recipe

Raspberry and chocolate chouquette
This recipe is a playful twist on the traditional choux bun, featuring a delicious combination of rich chocolate, zesty orange, sweet raspberry and crispy popping candy.

Created by , this tasty chouquette recipe is fun to make and uses a variety of useful pastry techniques.


Makes 10
Preparation time:
Cooking time:
Total time:


  • 60 g butter, at room temperature
  • 75 g brown sugar
  • few drops red food colouring
  • 75 g flour
Choux pastry
  • 125 g water
  • 50 g butter
  • 2 g caster sugar
  • 2 g salt
  • 75 g plain flour
  • 125 g eggs
Orange cream
  • 100 g mascarpone cream
  • 200 g whipping cream
  • 25 g icing sugar
  • 1 g vanilla seeds
  • zest of ½ orange
Chocolate sauce
  • 115 ml water
  • 4 g cornflour
  • 85 g caster sugar
  • 20 g cocoa powder
  • 20 g 66% dark chocolate
  • fresh wheatgrass
  • fresh raspberries, halved and quartered
  • crispy popping candy



Put all of the ingredients in a bowl and mix until smooth. Roll the dough between 2 sheets of parchment paper to 2 mm thick, and then place in the fridge to chill. Use a cookie cutter to cut out 4 cm discs then set aside.

Choux pastry

Preheat the oven to 180˚C and grease a baking tray. Put the water, butter, sugar and salt in a saucepan and bring to a boil. Take off the heat, dump in the flour and stir vigorously to form a ball of dough.

Return to the heat and cook out the dough for 1 minute or until it holds together in the pan. Put into a large mixing bowl and cool.

When cooled, gradually start to beat in the eggs a little at a time, beating well between each addition. Stop adding egg when the mixture is smooth, glossy and drops from the spoon easily.

Transfer into a piping bag fitted with a round 8 mm nozzle. Pipe walnut sized balls onto the greased baking tray and top each with a disc of crumble. Bake for 20 minutes, or until the choux is puffed up and golden. Transfer to a wire rack to cool.

Orange cream

Place all the ingredients in a large bowl set over an ice bath and whisk to form soft and pipeable peaks. Spoon the mixture into a piping bag fitted with a star tip and set aside.

Chocolate sauce

Put the water and cornflour in a saucepan and stir to dissolve, add the sugar and cocoa powder and bring to a boil for 2 minutes. Take off the heat, add the chocolate and whisk until glossy.


Cut the top of each choux to create an opening, then gently pipe the orange cream inside the choux in swirls, add popping candy. Place the tops of the choux on top of the piped cream, then garnish with fresh raspberries, wheatgrass and a few decoratively piped dollops of chocolate sauce.

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