Roselle - Raspberry and Hibiscus Cream Choux 


Mar 31, 2023

1 min read

Choux Paste:
150 gr Milk
150 gr Water
260 gr Butter
5 gr Sugar
4 gr Salt
130 gr T55 Flour
130 gr Cake Flour
440 gr Egg
Craquelin Topping:
120 gr Anchor Butter Sheet
150 gr Sugar
150 gr Cake Flour
Raspberry Hibiscus Gel:
250 gr Raspberry Puree
200 gr Hibiscus Infusion
50 gr Lemon Juice
110 gr Sugar
5 gr Agar Agar
Hibiscus Infusion:
500 gr Water
75 gr Sugar
0.5 ea Orange Zest and Juice
0.5 ea Lemons Zest and Juice 
0.5 ea Vanilla Bean
3 ea Black Peppercorns
40 gr Dried Hibiscus Flower
Raspberry Hibiscus Cream:
300 gr Anchor Whipping Cream
300 gr Raspberry Hibiscus Gel
To Assemble:
180 gr Diced Strawberries
180 gr Raspberry Hibiscus Gel




  1. Mix all ingredients together to make a paste.
  2. Roll out between sheets of baking paper to 1mm.
  3. Chill until needed.
Choux Paste:
  1. In a saucepan place the milk, water, butter, sugar and salt.
  2. Bring to a boil slowly.
  3. Turn off the heat and add both sieved flours.
  4. Return to heat and cook the paste until it appears to stick to the base of the saucepan.
  5. Take out and cool down.
  6. Place the cooked paste in a mixer and add the eggs one at a time, fully incorporating before adding the next egg.
  7. Pipe the choux paste into 4-5cm bulb on a baking tray.
  8. Cut circles of craquelin the same size as the piped choux and place on top.
  9. Bake 160C convection or 200C deck oven - check after 20 mins.
  10. Do not open the oven door until the choux is golden brown or the pastry may collapse.
Hibiscus Infusion:
  1. Bring the water, sugar and vanilla to a boil.
  2. Take off heat, add dried hibiscus flower, peppercorns and zest, let infuse 15 mins.
  3. Pass and chill.
Raspberry Hibiscus Gel:
  1. In a saucepan combine all ingredients.
  2. Bring to a boil stirring regularly.
  3. Boil fully  for 20 seconds to hydrate the agar agar.
  4. Pour into a container and chill until set.
  5. Blend until smooth in a food processor.
  6. Store in refrigerator until needed.
Raspberry Hibiscus Cream:
  1. Whip the gel and Anchor Whipping Cream together to form firm peaks.
  2. Fill into a piping bag with a star nozzle.
  1. Mix the gel with the diced strawberries and fill into a piping bag.
  2. Pipe approximately 30g of the strawberry mixture into each choux from the base.
  3. Fill the choux up completely with the raspberry, hibiscus cream.
  4. Pipe a nest of raspberry, hibiscus cream on top of each choux.
  5. Make an indent in the raspberry cream by using the back of a hot melon baller.
  6. Fill each indent with more Raspberry Hibiscus gel.
  7. Decorate the edge of the piped cream with thin slices of strawberry.



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