Raspberry Cream Puffs Recipe

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Raspberry Cream Puffs

Michelle Helgesen

By
@Kiddo7980

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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Rating:

Comments:

Serves:

makes about 36 golf balls sized puffs

Prep:

45 Min

Cook:

20 Min

Ingredients

1 c
water
6 Tbsp
butter, room temperature
1 Tbsp
sugar
1 pinch
salt
5 3/4 oz
all purpose flour
4 large
eggs
2
egg whites

FILLING

2 pkg
cream cheese, 8 oz
1
cool whip, whole container
1 pkg
frozen raspberries, thawed

Directions Step-By-Step

1
Preheat oven to 425 degrees.
2
Boil water, butter, sugar, and salt.
3
Add flour and remove from heat. Work together and return to heat. Continue working until thoroughly mixed and dough forms ball.
4
Transfer dough to stand mixer bowl and let sit about 4 minutes.
5
On LOW, add eggs one at a time, waiting until each is incorporated before adding the next.
6
When mix is smooth, transfer to piping bag. Line a baking sheet with parchment and pipe golf ball sized swirls of dough.
7
Bake for 10 minutes at 425 then reduce heat to 350 and bake another 10 minutes, until golden brown.
8
Immediately pierce finished puffs to release steam using a paring knife. (Otherwise they will get soggy)
9
While puffs are cooling, add raspberries to a blender or food processor and pulse a few times until pureed.
10
Place 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.
11
Cream together the cream cheese and cool whip. Add raspberry puree a little at a time until mixed.
12
Transfer 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.

About this Recipe

Course/Dish: Fruit Desserts