Rasberry Cream filled Cream Puffs

• Produce

  • 1/2 cup Raspberries

• Refrigerated

  • 1 Egg
  • 4 Lrg eggs

• Baking & Spices

  • 1 cup Flour
  • 1 pinch Salt
  • 7 1/3 tbsp Sugar
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Milk
  • 2 cup Whipping cream

• Desserts

  • 1 tsp Gelatin

• Liquids

  • 5/8 cup Water

Found on ashleemarie.com

Description

Ingredients

• 1/2 cup milk
• 1/2 cup water
• 1/2 cup unsalted butter
• pinch of salt
• 2 Tbsp sugar
• 1 cup flour
• 4 lrg eggs (give or take)
• extra egg beaten (optional)
• 1 tsp gelatin
• 2 Tbsp cold water
• 2 C Whipping Cream
• 1/3 C sugar
• 1 tsp vanilla
• 1/2 C raspberries

Directions

• Preheat oven to 425 degrees.
• In medium saucepan, combine milk, water, butter, sugar and pinch of salt.
• Bring the mixture to a simmer over medium heat
• Add the flour all at once. Stir until the dough pulls away from the sides of the pan and forms a ball. Remove from heat and let cool for three minutes.
• pour into a mixer add while mixing on low add egg one at a time. Thoroughly mix between each addition. You may use more or less, your looking for a smooth glossy dough that when you plop some off the spatula it will leave a nice thin, smooth peak
• Use a large round tip pipe rounds onto parchment-covered baking sheets.
• any size - squeeze, fill in (dont move the piping bag in circles), stop squeezing and circle off to try to avoid points
• carefully brush with water or an egg wash to remove imperfections (water will eave the cream puffs normal looking, beaten egg will leave it glossy)
• Bake in 425 degree oven for ten minutes.
• Decrease heat to 350 degrees. Do not open the oven door. Bake for thirty minutes (depending on size check at 10 and 20).
• In the last 5 mins of baking pierce with a skewer or chopstick to allow steam to escape and dry the inside.
• Let cool.
• stir the gelatin into the cold water and let bloom 5 mins
• puree the raspberries and strain to get the seeds out
• stir in the whipping cream and beat with a mixer
• as it starts to thicken slowly add the sugar, then the vanilla
• Microwave the gelatin until melted, about 15 seconds
• set aside and let cool slightly
• Keep whipping the cream until it reaches soft peaks
• While beating slowly pour the gelatin into the cream
• Beat until you get stiff peaks (dont over beat)
• Cut open the cream puffs
• With a large closed star tip pip the stabilized whipped cream into each bottom
• Place tops back on
• sprinkle with powdered sugar