Cream Puff with Raspberry Filling Recipe

Ingredients

Directions

Pastry:

1. Preheat oven to 400˚F and line a large baking sheet with parchment paper.
2. Add the water, milk, butter, sugar and salt to a medium saucepan.
3. Cook on medium-low heat, stirring constantly, until the mixture comes to a boil.
4. Immediately add the flour and stir with a wooden or bamboo spoon until a smooth and shiny ball forms. The dough will pull away from the sides of the saucepan.
5. Remove from the heat and stir in the eggs, one at a time, fully blending after each addition.
6. Scoop out approximately 3 tablespoons (a scant quarter cup) of dough onto the prepared baking sheet, leaving 2 inches between each scoop of dough. You want the mounds of dough to be around 1 – 1 ½ inches tall.
7. Whisk the egg wash ingredients together and brush over the dough.
8. Bake for 30-35 minutes or until golden brown.
9. Remove from the oven and cool on a wire rack.

 

Filling:

1. In a medium bowl, whip the heavy cream until stiff peaks are formed; set aside.
2. In another medium bowl, beat the cream cheese and fruit spread together until well blended.
3. Fold in the whipped cream.
4. Refrigerate until ready to use.
5. To assemble the cream puffs, use a serrated knife to slice each puff in half.
6. Dollop filling onto the bottom piece then replace the top piece of the cream puff.
7. Dust with powdered sugar.
8. Best if served the day they are filled. Refrigerate any leftovers.

 

Tips

*Another option is to pierce a hole (about the size of a pencil) in the side of each cream puff after baking and allow them to cool on the baking sheet with the oven door open. Use a piping bag to fill the puffs once cooled.