Raspberry Cream Puffs

As impressive as they are delicious, these beautiful cream puffs elevate the end of every meal.

red raspberry cream puff

Ingredients

Pastry Ingredients
One half C (1 stick) unsalted butter, cut into one half-inch pieces
1 t sugar
One half t salt
One C all-purpose flour
4 large eggs

Filling Ingredients
2 C heavy cream
4 T granulated sugar
¼ C Amaretto liqueur (may be replaced with 1 teaspoon almond extract)
2 (10 oz) packages frozen red raspberries, thawed
2 T corn starch
3 T granulated sugar

Preparation

For The Pastry

Step 1
Preheat oven to 400 degrees.

Step 2
Line a baking sheet with parchment paper.

Step 3
Bring butter, sugar, salt and 1 cup water to a boil in a medium saucepan. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on the bottom of the pan, about 3 minutes. Remove from heat and cool 10 minutes.

Add eggs one at a time, to the butter mixture, beating with a wooden spoon after each addition about 1 minute or until smooth. (Cooks note: add the eggs to the dough one at a time. As you begin stirring the egg into the batter, the batter will appear moist and will separate into clumps. After a minute or two of stirring the batter will become thick, smooth and slightly sticky. That is the time to add another egg.)

Step 4 
Drop dough by heaping tablespoons into 10 mounds, 3 inches apart on prepared baking sheet. Or spoon dough into a pastry-decorating bag fitted with a large star tip (about 5/8 inch opening) and pipe into rosettes on the prepared baking sheet.

Step 5
Bake in a 400 degree oven about 30 minutes or till golden brown and puffy. Remove puffs from baking sheet and cool on a wire rack.

 

For the Filling

Step 1
Drain one bag of thawed red raspberries, place berries in a single layer on paper towels, until ready to use.

Step 2
In a medium saucepan, heat one package of red raspberries and sugar until sugar is dissolved and berries are soft. Place cornstarch in a small bowl.

Step 3
Remove a few spoonfuls of raspberry mixture and add to cornstarch, mix together with fork until smooth.

Step 4
Add cornstarch mix back into saucepan, cook and stir on medium low heat until thickened.

Step 5
Allow to cool.

Step 6
Carefully stir in reserved red raspberries.

Step 7
Whip cream and sugar until stiff peaks form. Gently fold in liqueur.  Fill into pastry bag.

Assembly

Step 1
Cut off the top fourth of each cream puff. Remove any soft dough from inside.

Step 2
Arrange bottom portion of cream puff shell on serving plate.

Step 3
Spoon in 3 to 4 tablespoons of red raspberries.

Step 4
Pipe whipped cream filling on top of raspberries using pastry bag with star tip.

Step 5
Top with remaining portion of cream puff shell. Sprinkle liberally with powdered sugar.