1/2 cup (1 stick) unsalted butter, cut into 1/2-inch
1 teaspoon sugar
1/2 teaspoon salt
1 cup all-purpose flour
Cream Puff Filling
2 cups heavy cream
4 tablespoons granulated
1/4 cup Amaretto liqueur (may be replaced with 1 teaspoon almond extract)
2 (10 ounce) packages frozen red raspberries,
2 tablespoons cornstarch
3 tablespoons granulated sugar
Cream Puffs: Line a baking sheet with parchment paper. Heat oven to 400 degrees
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 degree F oven about 30 minutes or till 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
Cream Puff Filling: Whip cream and sugar until stiff peaks form. Gently fold
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 3-4 tablespoons of 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.
Posted on November 19, 2011 by Cat McKenzie.
Recipe and photo credit: Oregon Raspberry and Blackberry Commission.