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Cream puffs hold a special place in the world of desserts, revered for their lightness and versatility. These airy confections, traditionally filled with whipped cream or custard, have been enjoyed for centuries and continue to capture the hearts of dessert lovers worldwide. Their delicate shell, created through a unique cooking method, offers a satisfying crunch that gives way to a luscious filling—making them the perfect treat for any occasion.

Sweet Raspberry Cream Puffs

Indulge in the delightful world of raspberry cream puffs with this easy-to-follow recipe! These airy pastries feature a light choux pastry filled with a creamy blend of fresh raspberries and whipped cream, creating the perfect balance of sweet and tart. Ideal for any occasion, they're visually stunning and incredibly satisfying. With simple ingredients and straightforward techniques, you can impress your friends and family while enjoying the joy of homemade desserts. Dive into baking bliss!
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Ingredients
  

For the Choux Pastry:

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

For the Raspberry Cream Filling:

1 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup fresh raspberries, pureed

1 tablespoon raspberry jam (optional, for added sweetness)

For the Topping:

Fresh raspberries (for garnish)

Powdered sugar (for dusting)

Instructions
 

Make the Choux Pastry:

    - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

      - In a medium saucepan, combine water and butter. Bring to a boil over medium heat.

        - Once boiling, remove from heat and quickly stir in flour and salt until the mixture forms a ball and pulls away from the sides of the pan.

          - Let it cool slightly for about 5 minutes. Add eggs one at a time, mixing well after each addition until fully incorporated and smooth.

            Pipe the Cream Puffs:

              - Transfer the choux pastry into a piping bag fitted with a large round tip (or a ziplock bag with a corner cut off).

                - Pipe 1.5-inch rounds onto the prepared baking sheet, leaving some space between each puff.

                  - Bake in the preheated oven for 20-25 minutes or until puffed and golden brown. Do not open the oven door during baking.

                    - Once done, remove from the oven and let them cool completely on a wire rack.

                      Prepare the Raspberry Cream Filling:

                        - In a large mixing bowl, whip the heavy cream until soft peaks form.

                          - Gradually add the powdered sugar and vanilla extract while continuing to beat until stiff peaks form.

                            - Gently fold in the fresh raspberry puree and raspberry jam until well incorporated and smooth.

                              Assemble the Cream Puffs:

                                - Once the choux pastry is completely cool, carefully slice the tops off each puff.

                                  - Use a piping bag to fill each puff with the raspberry cream filling.

                                    - Replace the tops of the cream puffs.

                                      Finish and Serve:

                                        - Dust the filled cream puffs with powdered sugar and garnish with fresh raspberries on top.

                                          - Serve immediately for the best texture, or refrigerate for up to 2 hours before serving.

                                            Prep Time, Total Time, Servings: 30 minutes | 1 hour | 12 servings