Fresh raspberries make these classic cream puffs extra special. Tint the glaze any colour you wish and feel free to substitute the raspberries for other berries such as blueberries, strawberries or even blackberries.
1 cup water
½ cup butter
¼ tsp salt
1 cup all-purpose flour
Raspberry Whipped Cream
1 cup whip cream (35%)
1 tbsp white sugar
1/4 vanilla bean
1 tsp lemon zest
1/2 cup fresh raspberriesGlaze
1 cup icing sugarwater to thin
Pink food colouring
In a medium sized pot
combine the water and butter together and bring to a boil. Once boiling
add the flour and salt to the water mixture and turn the heat down to
medium. Mix continuously for 1 minute with a wooden spoon, this will cook
the flour. Let choux dough sit for a few minutes to cool. Using a
stand mixer, hand mixer or a spoon, gradually add the eggs one at a time,
beating the whole time.
Using a fork, mash the raspberries in a small bowl and set aside. Combine the whipped cream, vanilla, lemon zest and sugar. Whip in a stand mixer or with a hand blender until peaks form. Fold in the macerated raspberries gently by hand.
Make the glaze by combining the icing sugar and water. Add a small amount of food colouring (I use Wilton) and mix to combine the colour. Dip the tops of the puffs in the glaze, top with a raspberry and let dry. Store in the fridge until you're ready to serve.