Graham Cream Puff

Name: Graham Cream Puff
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; 1/2 cup raspberries; 2 tablespoons sugar; 1 teaspoon cornstarch; 1/2 cup orange juice; 1 cup heavy whipping cream; 1 to 3 tablespoons sugar; 1 teaspoon vanilla extract; 2 cups raspberries, drained

14 ingredients

6 steps

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
1/2 cup raspberries
2 tablespoons sugar
1 teaspoon cornstarch
1/2 cup orange juice
1 cup heavy whipping cream
1 to 3 tablespoons sugar
1 teaspoon vanilla extract
2 cups raspberries, drained

Directions

1

Cover
2

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.
3

Drop batter by 1/4 cupfuls 3 in. apart onto prepared
4

. 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.
5

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.
6

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.