Raspberry Cream Puffs Recipe

Name: Raspberry Cream Puffs
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 12 servings
Ingredients: ½ cup (65g) all purpose flour; ½ tsp granulated white sugar; ¼ tsp salt; ¼ cup (4 tbsp) (57g) unsalted butter, cut into pieces; ½ cup (120 ml) water; 2 large eggs, lightly beaten

Ingredients

½ cup (65g) all purpose flour
½ tsp granulated white sugar
¼ tsp salt
¼ cup (4 tbsp) (57g) unsalted butter, cut into pieces
½ cup (120 ml) water
2 large eggs, lightly beaten

	PREP TIME 40m	COOK TIME 45m	TOTAL TIME 1h25m
YIELD 12 servings

Instructions

Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven.
Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.
In a bowl sift or whisk together the flour, sugar and salt.
Place the butter and water in a heavy saucepan over medium high heat and bring to a boil.
(Make sure that the butter melts before the water boils to reduce the amount of evaporation.)
Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined.
Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).
Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute).
Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).
Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart.
With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C).
Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside.
Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).