raspberry cream puffs

How To Make raspberry cream puffs

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