raspberry cream puffs
(2 ratings)
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My DH and I started making these cream puffs a couple years ago and they always end up PERFECT! Our struggle has always been what to fill them with and this raspberry cream is amazing!
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(2 ratings)
yield
serving(s)
prep time
45 Min
cook time
20 Min
Ingredients For raspberry cream puffs
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1 cwater
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6 Tbspbutter, room temperature
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1 Tbspsugar
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1 pinchsalt
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5 3/4 ozall purpose flour
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4 lgeggs
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2egg whites
- FILLING
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2 pkgcream cheese, 8 oz
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1cool whip, whole container
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1 pkgfrozen raspberries, thawed
How To Make raspberry cream puffs
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1Preheat oven to 425 degrees.
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2Boil water, butter, sugar, and salt.
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3Add flour and remove from heat. Work together and return to heat. Continue working until thoroughly mixed and dough forms ball.
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4Transfer dough to stand mixer bowl and let sit about 4 minutes.
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5On LOW, add eggs one at a time, waiting until each is incorporated before adding the next.
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6When mix is smooth, transfer to piping bag. Line a baking sheet with parchment and pipe golf ball sized swirls of dough.
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7Bake for 10 minutes at 425 then reduce heat to 350 and bake another 10 minutes, until golden brown.
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8Immediately pierce finished puffs to release steam using a paring knife. (Otherwise they will get soggy)
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9While puffs are cooling, add raspberries to a blender or food processor and pulse a few times until pureed.
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10Place a fine meshed strainer over a bowl and pour puree into strainer. Use a spatula to move the seeds out of the way to help the puree go through.
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11Cream together the cream cheese and cool whip. Add raspberry puree a little at a time until mixed.
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12Transfer to a piping bag and, using the hole from the steam release, fill the cream puffs. If you choose, you can dust with powdered sugar.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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