Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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These little puffs are filled with a luscious almond raspberry whipped cream.
Heat oven to 400°F. Line two baking sheets with parchment paper; set aside.
Combine water, butter and salt in 2-quart saucepan. Cook over medium-high heat 5-7 minutes or until mixture comes to a full boil. Vigorously stir in flour, using wooden spoon, 30-60 seconds or until mixture forms a ball. Remove from heat. Add 1 egg at a time, beating well after each addition, until mixture is very smooth.
Place dough into large resealable plastic food bag. Cut 3/4-inch opening off one corner of bag. Pipe 1 1/2-inch dollops dough, 1 inch apart, onto prepared baking sheets. (or, drop mixture by tablespoonfuls). Sprinkle evenly with turbinado sugar; press almonds evenly into top of each dollop.
Bake 20-23 minutes or until puffed and lightly browned. Pierce each cream puff with toothpick to allow steam to escape. Remove to cooling rack; cool completely.
Beat whipping cream and almond extract in bowl until stiff peaks form. Stir in powdered sugar and berries.
Cut off top portions of cream puffs just before serving; scoop out insides, if necessary. Fill each with 1 heaping tablespoon filling. Place cream puff top over filling.
*Substitute decorator sugar.
Dietary Fiber: 1g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3835
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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