| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | about 20 cream puffs |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | about 20 cream puffs |
Ingredients
- 6 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 3/4 cup all-purpose flour
- 3 large eggs
- 3/4 cup heavy cream
- 8 ounces mascarpone
- 2 tablespoons confectioners’ sugar
- About 1/2 cup raspberry jam
- 1 pint fresh raspberries
Instructions
- For the cream puffs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Put the butter, granulated sugar, salt and 3/4 cup water in a medium saucepan and bring to a boil over medium heat. As soon as it boils, take off the heat and add the flour. Mix vigorously with a wooden spoon until the mixtures comes together and pulls away from the sides of the pan, about 1 minute. Transfer the mixture to a large bowl. Beat with an electric mixer at medium speed until slightly cooled. Add the eggs 1 at a time, beating well after each addition. After adding the last egg, beat on medium speed for 1 minute. Use a 1 1/2-inch cookie scoop to place rounds about 1/2 inch apart onto the prepared baking sheet.
- Bake the cream puffs for 10 minutes, then reduce the oven temperature to 325 degrees F and continue to bake until golden brown and hollow-sounding when tapped, 20 to 25 minutes. Transfer to a rack and cool completely, then use a serrated knife to cut the puffs in half.
- For the filling: Beat the cream, mascarpone and confectioners’ sugar with an electric mixer at medium-high speed until it just holds stiff peaks, then gently fold in the jam.
- When ready to serve, use a large spoon to dollop the cream on the bottom half of the puffs and add 1 raspberry to each. Then top with the other half of the puff.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 164 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 3 g |
| Cholesterol | 62 mg |
| Sodium | 82 mg |
| Serving Size | 1 of 20 servings |
| Calories | 164 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 3 g |
| Cholesterol | 62 mg |
| Sodium | 82 mg |
Reviews
I tried the puffs, and my whole family loved them; so tasty and light.
These Cream Puffs were so delicious,me and my family loved them
Puffs were perfect, delicious and easy!
I was always afraid of making cream puffs, but these turned out perfect! So easy!
Amazing!!! I have never made cream puffs assuming the puff would be difficult, NOPE! Super easy. if you don’t like a heavy cream cheese flavor double the cream. YUM!!
Loved the simplicity of this recipe, but failed on it 2 times. Batter was too loose so they stayed pretty flat. Maybe I mixed too long? Followed recipe exactly. will try again but I’m thinking I need to reduce the liquid somehow. My rating: incomplete