raspberry cream puffs

How To Make raspberry cream puffs

• 1

  Preheat oven to 425 degrees.
• 2

  Boil water, butter, sugar, and salt.
• 3

  Add flour and remove from heat. Work together and return to heat. Continue working until thoroughly mixed and dough forms ball.
• 4

  Transfer dough to stand mixer bowl and let sit about 4 minutes.
• 5

  On LOW, add eggs one at a time, waiting until each is incorporated before adding the next.
• 6

  When mix is smooth, transfer to piping bag. Line a baking sheet with parchment and pipe golf ball sized swirls of dough.
• 7

  Bake for 10 minutes at 425 then reduce heat to 350 and bake another 10 minutes, until golden brown.
• 8

  Immediately pierce finished puffs to release steam using a paring knife. (Otherwise they will get soggy)
• 9

  While puffs are cooling, add raspberries to a blender or food processor and pulse a few times until pureed.
• 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.
• 11

  Cream together the cream cheese and cool whip. Add raspberry puree a little at a time until mixed.
• 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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