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Mini Raspberry Almond Cream Puffs
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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


1/2 cup sliced almonds

1/4 cup turbinado (raw) sugar  


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

  1. STEP 1

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

  2. 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.

  3. 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.

  4. 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.

  5. STEP 5

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

  6. 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.

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