1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup sliced almonds
1/4 cup turbinado (raw) sugar*
1/2 teaspoon almond extract
3 tablespoons powdered sugar
1 pint fresh raspberries, halved or coarsely chopped
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.
- Turbinado sugar is a natural cane sugar that is light brown in color.
- Cream puffs can be made a day before serving; store in loosely covered container so they stay dry. Make filling up to 1 hour before filling cream puffs. Keep filling refrigerated.