Raspberry Cream Puffs
Raspberry Cream Puffs
Rating: (1 rated)
Ingredients
  • 250 ml (1 cup) water
  • 125 ml (1/2 cup) unsalted butter
  • 5 ml (1 tsp) honey
  • 2.5 ml (1/2 tsp) salt
  • 310 ml (1 1/4 cups) unbleached all-purpose flour
  • 5 eggs
  • Preparation
  • With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper.
  • In a saucepan, bring the water, butter, honey and salt to a boil. Remove from the heat. Add the flour at once and stir vigorously with a wooden spoon until the dough forms into a smooth ball that comes off the sides of the pan.
  • Place the saucepan over low heat and cook, stirring constantly, for about 2 minutes or until the mixture forms into a soft and sticky ball. Remove from the heat and let cool for 1 minute.
  • In a stand mixer fitted with the paddle attachment, in a food processor or with a wooden spoon, add the eggs, one at a time, stirring well between each addition until the dough is smooth.
  • With a 30 ml (2 tbsp) ice cream scoop or with a pastry bag fitted with a 2 cm (3/4-inch) plain tip, shape 24 balls of dough on the baking sheet, spacing them evenly. Run the scoop under cold water between each ball to prevent the dough from sticking.
  • Bake for 30 minutes or until the choux are golden brown. Reduce the oven temperature to 165 °C (325 °F) and continue baking for 20 minutes. Let cool completely. With a bread knife, cut the top of the choux and set aside for assembly. Remove any moist dough inside the choux.
  • Description
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