Simple Raspberry Creme Puffs Recipes

RASPBERRY CREAM PUFFS

Raspberry Cream Puffs image

Provided by Trisha Yearwood

Categories dessert

Time 1h10m

Yield about 20 cream puffs

Number Of Ingredients 10

Ingredients

6 tablespoons unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
3/4 cup all-purpose flour
3 large eggs
3/4 cup heavy cream
8 ounces mascarpone
2 tablespoons confectioners' sugar
About 1/2 cup raspberry jam
1 pint fresh raspberries

Steps:

For the cream puffs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Put the butter, granulated sugar, salt and 3/4 cup water in a medium saucepan and bring to a boil over medium heat. As soon as it boils, take off the heat and add the flour. Mix vigorously with a wooden spoon until the mixtures comes together and pulls away from the sides of the pan, about 1 minute. Transfer the mixture to a large bowl. Beat with an electric mixer at medium speed until slightly cooled. Add the eggs 1 at a time, beating well after each addition. After adding the last egg, beat on medium speed for 1 minute. Use a 1 1/2-inch cookie scoop to place rounds about 1/2 inch apart onto the prepared baking sheet.
Bake the cream puffs for 10 minutes, then reduce the oven temperature to 325 degrees F and continue to bake until golden brown and hollow-sounding when tapped, 20 to 25 minutes. Transfer to a rack and cool completely, then use a serrated knife to cut the puffs in half.
For the filling: Beat the cream, mascarpone and confectioners' sugar with an electric mixer at medium-high speed until it just holds stiff peaks, then gently fold in the jam.
When ready to serve, use a large spoon to dollop the cream on the bottom half of the puffs and add 1 raspberry to each. Then top with the other half of the puff.

CREAM PUFFS II

Cream Puffs II image

These are delicious looking cream puffs or eclairs filled with whipped cream and topped with melted chocolate.

Provided by bluebayou

Categories World Cuisine Recipes European French

Time 1h15m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup water
½ cup butter
1 cup sifted all-purpose flour
¼ teaspoon salt
4 eggs
1 pint heavy cream
1 tablespoon white sugar
½ teaspoon vanilla extract
½ cup semisweet chocolate chips

Steps:

Preheat oven to 450 degrees F (230 degrees C).
In medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop by heaping tablespoons, 3 inches apart, on a cookie sheet.
Bake 15 minutes in the preheated oven then reduce heat to 325 degrees F (165 degrees C) and bake 25 minutes more. Remove puffs from oven, split and remove soft dough from center. Turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. Cool completely on wire rack.
In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill puffs with whipped cream. Melt chocolate chips in microwave or slowly over low heat. Drizzle melted chocolate over tops of cream puffs. Serve immediately.

Nutrition Facts : Calories 304.3 calories, Carbohydrate 14.7 g, Cholesterol 136.3 mg, Fat 26.2 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 15.8 g, Sodium 168.5 mg, Sugar 5.1 g

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