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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
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
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Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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