Raspberry Cream Puffs

Directions

1. 1
   Preheat the oven to 450°F. Line 2 baking sheets with parchment paper. For the cookies, beat the sugar and butter with the whisk of a mixer until creamy. Add the flour and knead with your hands to a smooth dough. Place between 2 sheets parchment paper and roll out to an 1/8 inch thick. Leave in the parchment paper and chill.
2. 2
   For the pastry, place the milk, butter, sugar, 1/3 cup water and a pinch of salt in a saucepan and bring to a boil. Add the flour all at once and beat vigorously until you have a smooth ball of paste that has left the sides of the pan clean. Transfer to a bowl and beat in the eggs a little at a time. Spoon into a piping bag fitted with a plain nozzle and pipe 2 inch blobs on the baking sheets. (Will make about 10)
3. 3
   Peel the upper paper from the cookie dough, turn over on to a work surface and peel away the second sheet of paper. Cut out 2 inch circles (10). Lay on top of the dough blobs. Place the baking sheets in the oven and switch the oven off immediately. After 12 mins, turn on to 325°F and bake for 20 mins. Allow to cool.
4. 4
   For the filling, place the raspberry puree, egg, egg yolks and sugar in a saucepan and cook, stirring, until the mixture thickens. Remove from the heat. Add the gelatin to the hot raspberry mixture. Allow to cool to 95°F, then gradually beat in the butter with the whisk of a mixer. Allow to set for 2 hours.
5. 5
   Cut the puffs in half horizontally. Spoon the raspberry mixture into a piping bag fitted with a star nozzle. Pipe over the bottom halves of the puffs. Press the whole raspberries gently into the mixture and place the top halves of the puffs on top. Dust with powdered sugar.