Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 4 large eggs
- 1 teaspoon almond extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 cup toasted sliced almonds
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a saucepan, combine the butter, water, and salt, and bring to a rolling boil over medium heat.
- Once boiling, quickly add the flour, stirring vigorously until the dough forms a cohesive ball and separates from the pan’s sides. Remove from heat and let cool for about 5 minutes.
- Incorporate the eggs one at a time into the cooled dough, mixing until smooth and shiny. Add the almond extract.
- Transfer the dough into a piping bag and pipe out 4-inch long strips onto the prepared baking sheet, spacing them apart.
- Bake for 25-30 minutes, or until puffed and golden brown. Turn off the oven, slightly open the door, and let cool inside for 10 minutes.
- While cooling, whip together the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Once cooled, slice the puffs in half horizontally. Spread raspberry jam on the bottom half, add whipped cream and fresh raspberries, then cap with the top half.
- Sprinkle toasted almonds on top and serve immediately, or chill for up to 2 hours before serving.
Notes
- For a variation, drizzle melted chocolate over the cream puffs before serving.
- Feel free to substitute raspberries with strawberries or blueberries for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 éclair
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg