Chocolate Glazed Raspberry Cream Puffs

These were hella fun. They looked more challenging than they were.

Based on Martha's recipe.

Ingredients

-- Pastry Puffs --

1 cup water or milk
1/2 cup (1 stick) unsalted butter
1 teaspoon sugar
1 cup gluten-free flour
4 large eggs
1/2 tbsp vanilla
Large zip-top bag

-- Filling --
1 1/2 cups heavy cream
1 container raspberries or 1/4 cup raspberry jam

-- Glaze --

4 ounces semisweet or bittersweet chocolate, coarsely chopped

Instructions

1. Preheat oven to 425 degrees. Line two baking sheets with parchment. Boil the water, butter and sugar in a small saucepan-- then immediately remove from heat. Stir in the flour until the mixture pulls together towards the middle of the pan. Let cool 2 minutes.


2. Add eggs one at a time, mixing after each addition until batter comes together. Stir in the vanilla. Transfer batter to a large zip-top bag and cut a corner off.

3. Pipe batter into desired size mounds, 1 inch apart, onto sheets. Smooth the pointed tops down.

Bake 10 minutes. Reduce oven temperature to 350 degrees and bake until puffs are golden brown and feel light and hollow inside, 20 to 30 minutes. Let cool.

4. Make a 1/4-inch-wide hole in bottom of each puff. Martha recommends a toothpick-- I'm sketch, so I used a corkscrew.

5. In a medium bowl, whip 1 cup heavy cream to firm peaks; fold in raspberries or jam.

You can use the same zip-top bag, or I used my Pampered Chef pastry gun, which worked great. In either case, fill each puff with the cream mixture. Place filled puffs, hole side down, on the baking sheet. (Refrigerate while you make the glaze.)


6. Melt chocolate by bringing remaining 1/2 cup heavy cream to a boil in a medium saucepan. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Dip top half of each puff into chocolate glaze (or pour on top) and place, glaze side up, on baking sheet. Refrigerate for at least half an hour.



Enjoy!


- Jezebel