These darling sweet puffs are done in a matter of minutes, and they are a showstopper!!
Summer is my favorite, and raspberries make summer so delicious!! I want to put them in all my desserts!!
My youngest sister really loves raspberries! Seriously, I have to closely guard my raspberries or else they’ll be gone if I turn my back for a second! Of course, I’m a good sister and give her any extra leftover raspberries.
My oldest sister on the other hand, really loves cream puffs and raspberries, so you can imagine that these Raspberry Cream Puffs were right up her ally! Actually, the whole family really loved them! I love how versatile cream puffs are. You can fill them will lots of different things like, vanilla and chocolate pudding, plain whipped cream (and other fruit flavored whipped cream), and tons of other ice cream flavors.
The best part about cream puffs? They’re so delicate, and look so pretty and fancy no matter what you fill them with! And they couldn’t be easier to make! Thank you French people!
As you can see, this one was filled with both raspberry whipped cream and chocolate pudding. Simply to die for!! What could be better than combining the two together?!? Even if it looks messier, it just means it’s yummier!!
You have to try these the next time you have guests over!! You’ll look like a professional French chef!
Have a Sweet Day!!
Jessica the Baker
Bitty Bite Raspberry Cream Puffs
1/2 cup water
1/4 cup (1/2 stick) cubed butter
1/8 tsp. salt
1/2 cup flour
Raspberry whipped cream:
2 cups heavy whipping cream
1 to 1 /2 raspberry puree
1/2 to 1 cup powdered sugar (depending on how sweet you prefer it)
Making Cream Puffs
Bring water, butter and salt to a boil in a saucepan. Add the flour all at once; stir briskly until the mixture leaves the side of the pan and forms a ball. Remove from heat; let stand for 5 minutes to allow mixture to cool before adding the eggs. Beat well after adding each egg. Continue beating until mixture is smooth and shiny. Drop dough 3 in. apart onto a greased baking sheet. Bake at 400 degrees for about 20-30 min. or until golden brown.
Allow the puffs to cool completely before filling.
To make the filling, whip the heavy cream until stiff peaks while slowly adding the powdered sugar. Fold in the raspberry puree, carefully making sure that your whipping cream doesn’t become too fluid, and still maintains its stiff peaks. So you can gauge it by starting with 1 cup, and gradually increasing if necessary.
To assemble, cut the puffs in half lengthwise, and set tops aside. Fill a piping bag with fitted with a rosette tip, and pipe the whipping cream into the bottom half of each puff. Gently place the top of the puff on top of the whipping cream. Dust with powdered sugar, and enjoy!!