Dessert Recipes
Red Raspberry Cream Puffs
Ingredients
Cream Puffs
- 1/2 cup (1 stick) unsalted butter, cut into 1/2 inch pieces
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Cream Puff Filling
- 2 cups heavy cream
- 4 tablespoons granulated sugar
- 1/4 cup Amaretto liqueur (may be replaced with 1 teaspoon almond extract)
Raspberry Filling
- 2 (10 ounce) packages frozen red raspberries, thawed
- 2 tablespoons cornstarch
- 3 tablespoons granulated sugar
Instructions
Cream Puffs
- Line a baking sheet with parchment paper. Heat oven to 400 degrees F.
- 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.)
- 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.
- Bake in a 400 degrees F oven about 30 minutes oruntil golden brown and puffy. Remove puffs from baking sheet and cool on a wire rack.
- To assemble, cut off the top fourth of each cream puff. Remove any soft dough from inside.
Cream Puff Filling
- Whip cream and sugar until stiff peaks form. Gently fold in liqueur.
Raspberry Filling
- Drain one bag of thawed red raspberries, place berries in a single layer on paper towels, until ready to use.
- 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.
- Remove a few spoonsful of raspberry mixture and add to cornstarch, mix together with fork until smooth.
- Add cornstarch mix back into saucepan, cook and stir on medium low heat until thickened. Allow to cool.
- Carefully stir in reserved red raspberries.
Assembly
- Arrange bottom portion of cream puff shell on serving plate. Spoon in 3 to 4 tablespoons red raspberries.
- Pipe whipped cream filling on top of raspberries using pastry bag with star tip.
- Top with remaining portion of cream puff shell. Sprinkle liberally with powdered sugar.
Attribution
Recipe and photo used with permission from:
Oregon Raspberry and Blackberry Commission