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Saturday, February 20, 2016

Raspberry Lemonade Cream Puffs





Cream Puffs.   LOVE THEM!   Easy to make, elegant, and so many delicious ways to serve them.  I usually do a basic chocolate or vanilla cream or ice cream filling, once in a while I'll do some chicken salad filling.  Today I wanted something a little different.... a little off the beaten cream puff path, so to speak.   Raspberry Lemonade filling was an absolutely delightful choice and look how adorable these little sweets are!  

This rosy, tart, yet sweet filling was pretty easy to make, but takes a few minutes as you need to cool the cooked filling.  I was experimenting while creating this recipe so I did mine all at once, but it would be easy to do some of the steps throughout the day in between other activities.

First, bake up some mini cream puffs.  You'll find the recipe HERE.   Spoon a walnut sized portion of dough and drop onto a cookie sheet as directed in the recipe. You should get approximately 12 cream puffs from one batch.

While the cream puffs are baking or cooling, you can mix up the filling.



Raspberry Lemonade Cream

1 C. fresh or frozen raspberries, thawed (if frozen) and pressed through a sieve or strainer to remove most of the seeds - save the juice!
1/3 C. fresh squeezed lemon juice
2 T. cornstarch
3/4 C. granulated sugar

1 8 oz. cream cheese, softened
1/4 C. granulated sugar
1 C. heavy whipping cream, whipped

Mix together corn starch and 3/4 C. sugar and put in a small saucepan.  Add the juice from raspberries and lemon juice. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.  Cool.

Using your mixer, mix the cream cheese and 1/4 C. sugar.  Add cooled raspberry lemon syrup to the cream cheese mixture and mix until well blended.  Gently fold in whipped cream.

When cream puffs are cool, cut tops off, clean out the inside and fill with the raspberry lemonade cream and replace tops.   Keep refrigerated until serving.

These could easily be filled up to a day ahead.  I'd like to try freezing some as I think they'd thaw really well and might be a light enough texture to even eat while still frozen.  I know the unfilled cream puffs freeze really well.




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