Raspberries are in season here. This year we decided to move our raspberry bushes. So they won’t be growing berries for another year or two. Fortunately, I have an awesome friend who let me come and pick some at her place.
They were delicious. But there wasn’t enough to satisfy my hunger for berries. We have wild raspberries in our area so I geared up, long sleeves, pants, boots and gloves. Yes, this was on a 90 day. But I did make it out there before 11 o’çlock so it wasn’t too bad.
I was so proud of myself. I didn’t let the poison deter me and I picked me a pint of raspberries in the blazing heat.
Have you ever picked a pint of wild raspberries? They are little. Trust me it takes awhile. You have to tread through brush and thorns, jungles, alligators and desert land to get there.
The kids were such a help too. I think they picked 12 raspberries between them. Oops. That was sarcasm. I love them dearly. It was actually much better that they stayed out of the way and just watched. Too many thorns.
So anyway, I picked these raspberries and thought about what delicious recipe I could make with them. I came up with cream puffs. Love the taste but haven’t made them in years. Nor have I ever made raspberry cream puffs.
This recipe was delicious. And I’ll definitely be making them again. Possibly with whatever other fruit is in season.
*Note – It’s helpful if you place the mixing bowl and whisk attachment in the fridge for 15 minutes or more before whipping the cream.
- Pastry shells
- 1 cup water
- ½ cup (8 tablespoons) unsalted butter
- ⅜ teaspoon salt
- 1¼ cups King Arthur Unbleached All-Purpose Flour
- 4 large eggs
- Cream puff filling
- 1 pint heavy or whipping cream
- ¼ cup granulated sugar, or to taste
- 1 - 1½ cups raspberries
- Preheat the oven to 425°F. Grease two baking sheets.
- Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a boil.
- Remove the pan from the heat, and add the flour all at once, stirring vigorously.
- Return the pan to the burner and cook over medium heat, continue stirring continually, until the mixture smooths out and follows the spoon around the pan; should happen quickly.
- Remove from the heat, and let the mixture cool for 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds.
- Transfer to a mixer, and beat in the eggs one at a time; it'll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.
- Using a medium cookie scoop drop the batter onto the prepared baking sheets. Space the mounds about 2" apart, to allow for expansion.
- Bake the pastries for 13 minutes, then reduce the oven temperature to 350°F and bake for an additional 8-10 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking.
- Remove the pastries from the oven. Turn off the oven. Make a small slit in the side of each, and return them to the oven for about 5-10 minutes allowing the steam to escape. Place them on a rack to cool. When they are cool, split each in half to make top and bottom pieces. Splitting these allows them to be exposed to the air and keeps them from being soggy.
- * Place the whisk and mixing bowl in refrigerator for at least 15 minutes prior to whipping. This enables the cream to whip better. To make the filling: Pour the cream into a mixing bowl, and begin to whip it on high speed. Add sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip; cream should still look smooth.
- Carefully fold in raspberries.
- Fill the bottom halves of the puffs with whipped cream, then place tops on.. Dust with confectioners' sugar if desired.
Makes 20-24 mini cream puffs.
Recipe source: King Arthur Flour
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