GRAHAM CREAM PUFF

Graham Cream Puff image

"For an exquisite treat, try these 'berry' special graham cracker puffs filled with raspberries and cream," recommends Iola Egle of McCook, Nebraska.

Provided by Taste of Home

Time 1h5m

Yield 10 servings.

Number Of Ingredients 16

Ingredients

1 cup water
1/2 cup butter
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup graham cracker crumbs
4 eggs
GLAZE:
1/2 cup raspberries
2 tablespoons sugar
1 teaspoon cornstarch
1/2 cup orange juice
FILLING:
1 cup heavy whipping cream
1 to 3 tablespoons sugar
1 teaspoon vanilla extract
2 cups raspberries, drained

Steps:

Cover baking sheets with foil; grease foil and set aside. In a large saucepan, bring water, butter and salt to a boil over medium heat. Add flour and cracker crumbs all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each. Continue beating until mixture is smooth and shiny. , Drop batter by 1/4 cupfuls 3 in. apart onto prepared baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape. , For glaze, place berries in a blender; cover and process until pureed. Strain berries and discard seeds. Set the puree aside. In a saucepan, combine sugar and cornstarch. Stir in orange juice and the reserved puree until blended. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; set aside. , For filling, beat cream in a chilled large bowl, until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Fold in raspberries. Split cream puffs open; discard soft dough from inside. Fill the cream puffs just before serving. Drizzle with glaze. Refrigerate leftovers.

Nutrition Facts : Calories 270 calories, Fat 21g fat (12g saturated fat), Cholesterol 142mg cholesterol, Sodium 211mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.