makes about 36 golf balls sized puffs
butter, room temperature
all purpose flour
cool whip, whole container
frozen raspberries, thawed
Preheat oven to 425 degrees.
Boil water, butter, sugar, and salt.
Add flour and remove from heat. Work together and return to heat. Continue working until thoroughly mixed and dough forms ball.
Transfer dough to stand mixer bowl and let sit about 4 minutes.
On LOW, add eggs one at a time, waiting until each is incorporated before adding the next.
When mix is smooth, transfer to piping bag. Line a baking sheet with parchment and pipe golf ball sized swirls of dough.
Bake for 10 minutes at 425 then reduce heat to 350 and bake another 10 minutes, until golden brown.
Immediately pierce finished puffs to release steam using a paring knife. (Otherwise they will get soggy)
While puffs are cooling, add raspberries to a blender or food processor and pulse a few times until pureed.
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.
Cream together the cream cheese and cool whip. Add raspberry puree a little at a time until mixed.
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.