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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 10 |
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For an exquisite treat, try these 'berry' special graham cracker puffs filled with raspberries and cream, recommends Iola Egle of McCook, Nebraska. Ingredients:
1 cup water |
1/2 cup butter |
1/4 teaspoon salt |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup graham cracker crumbs |
4 eggs |
glaze: |
1/2 cup raspberries |
2 tablespoons sugar |
1 teaspoon cornstarch |
1/2 cup orange juice |
filling: |
1 cup heavy whipping cream |
1 to 3 tablespoons sugar |
1 teaspoon vanilla extract |
2 cups raspberries, drained |
Directions:
1. Cover baking sheets with foil; grease foil and set aside. In a large saucepan, bring water, butter and salt to a boil over medium heat. Add flour and cracker crumbs all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each. Continue beating until mixture is smooth and shiny.
2. Drop batter by 1/4 cupfuls 3 in. apart onto prepared baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape.
3. For glaze, place berries in a blender; cover and process until pureed. Strain berries and discard seeds. Set the puree aside. In a saucepan, combine sugar and cornstarch. Stir in orange juice and the reserved puree until blended. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; set aside.
4. For filling, beat cream in a chilled large bowl, until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Fold in raspberries. Split cream puffs open; discard soft dough from inside. Fill the cream puffs just before serving. Drizzle with glaze. Refrigerate leftovers. Yield: 10 servings.
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