soupy when you fold in the whipped cream Before making the caramel, review the method so that you will be comfortable making it INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Puff Pastry | 150 grams | 53/10 ounces Pâte à Choux | ½ recipe | ½ recipe Egg Wash | 1 recipe | 1 recipe CRÈME LÉGÈRE Pastry Cream | 1 recipe | 1 recipe Cold heavy cream (35% fat) | 75 grams | ⅓ cup less 1 tablespoon CRÈME CHANTILLY Cold heavy cream (35% fat) | 200 grams | 1 cup less 1 tablespoon Vanilla extract | 3 grams | ¾ teaspoon Granulated sugar | 30 grams | 2 tablespoons CARAMEL Granulated sugar | 150 grams | ⅔ cup plus ẵ teaspoon Water | 50 grams | ẳ cup Corn syrup | 50 grams | 2 tablespoons Fresh raspberries | 1 pint | 1 pint METHOD DAY 1 Make a recipe of puff pastry following the recipe, or if you have some puff pastry and/or puff pastry scraps on hand in the freezer, allow them to thaw You will need approximately 150 grams ... 1 pint | 1 pint METHOD DAY 1 Make a recipe of puff pastry following the recipe, or if you have some puff pastry and/or puff pastry scraps on hand in the freezer, allow them to thaw You will need approximately 150 grams...Puff Pastry | 150 grams | 53/10 ounces Pâte à Choux | ½ recipe | ½ recipe Egg Wash | 1 recipe | 1 recipe CRÈME LÉGÈRE Pastry Cream | 1 recipe | 1 recipe Cold heavy cream