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Raspberry Cream Puffs
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Choux Pastry (Puffs)
250 ml (1 cup) water
125 ml (1/2 cup) unsalted butter
5 ml (1 tsp) honey
2.5 ml (1/2 tsp) salt
310 ml (1 1/4 cups) unbleached all-purpose flour
180 ml (3/4 cup) sugar
60 ml (1/4 cup) unbleached all-purpose flour
30 ml (2 tbsp) cornstarch
500 ml (2 cups) milk
125 ml (1/2 cup) 35% whipping cream
250 ml (1 cup) fresh raspberries
500 ml (2 cups) fresh raspberries
375 ml (1 1/2 cups) icing sugar
35 ml (7 tsp) water
3 drops red food colouring (optional)
With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper.
In a saucepan, bring the water, butter, honey and salt to a boil. Remove from the heat. Add the flour at once and stir vigorously with a wooden spoon until the dough forms into a smooth ball that comes off the sides of the pan.
Place the saucepan over low heat and cook, stirring constantly, for about 2 minutes or until the mixture forms into a soft and sticky ball. Remove from the heat and let cool for 1 minute.
In a stand mixer fitted with the paddle attachment, in a food processor or with a wooden spoon, add the eggs, one at a time, stirring well between each addition until the dough is smooth.
With a 30 ml (2 tbsp) ice cream scoop or with a pastry bag fitted with a 2 cm (3/4-inch) plain tip, shape 24 balls of dough on the baking sheet, spacing them evenly. Run the scoop under cold water between each ball to prevent the dough from sticking.
Bake for 30 minutes or until the choux are golden brown. Reduce the oven temperature to 165 °C (325 °F) and continue baking for 20 minutes. Let cool completely. With a bread knife, cut the top of the choux and set aside for assembly. Remove any moist dough inside the choux.
In a saucepan off the heat, combine the sugar, flour and cornstarch. Whisk in the eggs and milk.
Bring to a boil over medium heat, whisking constantly and taking care to scrape the bottom and sides of the pan. Pour into a bowl. Cover with plastic wrap directly on the surface of the warm pastry cream. Refrigerate for 3 hours or until the pastry cream has completely chilled.
In a bowl, whip the cream until stiff peaks form. With a whisk, fold the whipped cream in the cooled pastry cream. Stir in the raspberries.
With a spoon, fill the bottom of the choux with the raspberry cream. Top with two or three fresh raspberries. Close the choux.
In a bowl, combine the icing sugar, water and food colouring until smooth.
Drizzle the choux with the pink icing and/or simply dust with icing sugar. Store in the refrigerator until ready to serve.