Mini Raspberry Almond Cream Puffs

Name: Mini Raspberry Almond Cream Puffs
Prep time: 40 min
Total time: 1 h 30 min
Yield: 32 creams puffs
Ingredients: Cream Puffs; 1 cup water; 1/2 cup Land O Lakes® Butter; 1/4 teaspoon salt; 1 cup all-purpose flour; 4 large Land O Lakes® Eggs; Topping; 1/2 cup sliced almonds; 1/4 cup turbinado (raw) sugar *; Filling; 1 cup Land O Lakes® Heavy Whipping Cream; 1/2 teaspoon almond extract; 3 tablespoons powdered sugar; 1 pint fresh raspberries, halved or coarsely chopped

These little puffs are filled with a luscious almond raspberry whipped cream.

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

40 min

Prep Time

1 hr 30 min

Total Time

32 creams

puffs

Get started!

Keep screen on.

Ingredients

Cream Puffs

1 cup water

¹/₂ cup Land O Lakes® Butter

¹/₄ teaspoon salt

1 cup all-purpose flour

4 large Land O Lakes® Eggs

Topping

¹/₂ cup sliced almonds

¹/₄ cup turbinado (raw) sugar

Filling

1 cup Land O Lakes® Heavy Whipping Cream

¹/₂ teaspoon almond extract

3 tablespoons powdered sugar

1 pint fresh raspberries, halved or coarsely chopped

*Substitute decorator sugar.

How to make

STEP 1

Heat oven to 400°F. Line two baking sheets with parchment paper; set aside.
STEP 2

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 eggs, 1 at a time, beating well after each addition, until mixture is very smooth.
STEP 3

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.
STEP 4

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.
STEP 5

Beat whipping cream and almond extract in bowl until stiff peaks form. Stir in powdered sugar and berries.
STEP 6

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.

Tip #1

Turbinado sugar is a natural cane sugar that is light brown in color.

Tip #2

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.

100 Calories

7 Fat (g)

40 Cholesterol (mg)

55 Sodium (mg)

7 Carbohydrates (g)

1 Dietary Fiber

2 Protein (g)

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.