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I’m deep in raspberries here. It’s kind of funny how thoughts of making a peach-raspberry crisp can morph into actually making raspberry cream puffs. It turns out my husband ate all but one of the peaches and . . . the nectarines were . . . gone. I had forgotten how easy cream puffs are to make. I used to make them a lot when my kids were little. My favorite filling is a chocolate mousse-type filling. When I read the Pioneer Woman’s recipe for raspberry cream pie, I thought that her pie filling would make a good cream puff filling so I tweaked it a bit and here we are. I’ve included my favorite Chocolate Filling recipe, too, and now wish I had made Chocolate Raspberry Filling. Next time! The cream puff pastry recipe comes from Betty Crocker’s Cookbook (1969).
Cream Puffs Recipe
1 cup water
½ cup butter
1 cup flour
4 eggs
Heat oven to 400 degrees F. In a large saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating (I mean REALLY beat it) until smooth. Drop dough by scant ¼ cupfuls 3” apart onto ungreased baking sheet. Bake 35-40 minutes until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs. Replace tops; dust with powdered sugar. Refrigerate until serving time. Makes 12 cream puffs.
Raspberry Filling
2 cups raspberries
3 Tbsp. sugar
12-oz. plain Greek yogurt
1 package (3.4 oz.) vanilla instant pudding mix
1 cup whipping cream
Place raspberries in a small bowl and sprinkle with sugar. Mash the berries with the sugar a little bit. Set aside for at least 15 minutes.
Mix yogurt and pudding mix together in mixer on low speed. Add cream and mix on medium speed until fully incorporated and fluffy. Stir in raspberry-sugar mixture on low speed.
Chocolate Filling: Blend 1 package chocolate instant pudding with 1 cup milk on low speed. Add 2 cups whipping cream and beat about 2 minutes on medium speed.
To make the Cream Puffs: Heat oven to 400 degrees F. In a large saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating (I mean REALLY beat it) until smooth.
Drop dough by scant ¼ cupfuls 3” apart onto ungreased baking sheet.
Bake 35-40 minutes until puffed and golden. Cool away from draft.
Cut off tops.
Pull out any filaments of soft dough.
Carefully fill puffs.
Replace tops; dust with powdered sugar. Refrigerate until serving time. Makes 12 cream puffs.
For the Raspberry Filling place raspberries in a small bowl and sprinkle with sugar. Mash the berries with the sugar a little bit. Set aside for at least 15 minutes.
Mix yogurt and pudding mix together in mixer on low speed. Add cream and mix on medium speed until fully incorporated and fluffy. Stir in raspberry-sugar mixture on low speed.
Once again it is raspberry season and I am in the thick of it. My freezer is filling with raspberries. I am infusing two pints of raspberry vinegar. I made a batch of raspberry chipotle barbecue sauce and liked it so much that the next day I made a double batch and canned it. I’ve made two raspberry pies, one of them is this Raspberry Cream Pie that I’m going to tell you about. I found it here (Taste of Home) and it’s really good. It’s light and airy and not too sweet. I used a graham cracker crust instead of the vanilla wafer one called for in the original recipe because I don’t have any vanilla wafers. Sorry about the dearth of pictures. I didn’t think I’d be posting it, but it’s just SO good!
Graham Cracker Crust:
Mix together 1-1/2 cups crushed graham crackers with 3 Tbsp. sugar and 1/3 cup melted butter. Press into greased 9″ pie plate. Bake at 350 degrees for 10 minutes. Allow to cool.
Cream Filling:
- 1 cup heavy whipping cream, whipped
- 1 package (8 ounces) cream cheese, softened
- 2/3 cup powdered sugar
- 2 tablespoons orange liqueur (Grand Marnier)
- 1 teaspoon vanilla extract
I prepared the whipped cream in my mixer first, then scraped it into a bowl and set it aside. Mix the softened cream cheese, powdered sugar, orange liqueur, and vanilla extract until smooth. Fold in the whipped cream. Spoon the filling into the pie crust and chill.
Raspberry Topping:
- 1 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1-1/2 cups fresh or frozen raspberries
Stir sugar and cornstarch together in small saucepan. Add water and raspberries. Bring to a boil, stirring, and boil for 2 minutes or until somewhat thickened. Transfer to a small bowl and chill.
Spoon the raspberry topping over the pie filling. Chill until serving.
Foods Passion 