Raspberry or Peach Cream Puffs

Ingredients

• 190 g water

• 95 g and 60 g unsalted butter, room temperature

• A pinch of salt

• 100 g and 90 g all-purpose flour

• 3 eggs and 1 egg yolk

• 90 g brown sugar

• 1.5 cups of cream

• 2 peaches peeled, cut into medium size pieces OR 2 cups of fresh raspberries

• Juice of 1 lemon

• 1 tablespoon sugar

Preparation

1. In heavy bottom medium pot, combine the 190 g water, 95 g of butter, and pinch of salt. Stir with a rubber spatula over medium heat until the butter melts. Once melted, remove from heat and stir in 100 g all-purpose flour.

2. Return to medium heat and stir frequently until the mixture starts to pull away from the sides of the pot (about 3 minutes on medium heat).

3. Pour the contents of the pot into the bowl of a stand mixer with a paddle attachment and mix on low for 2 minutes. Add eggs one at a time, mixing well after each addition until the mixture is fully combined. Once all eggs have been added, increase speed to medium and mix for 5 minutes until you can lift the paddle and the choux holds it's shape.

4. Pour the choux into a piping bag with a circle tip and refrigerate for 30 minutes. Then pipe the choux onto 2 baking sheets lined with a silicone mat or parchment paper. Pipe them in as close to a circle as possible (pulling up to make them three dimensional). I recommend that the circumference should be close to 2 inches and that you leave 2 inches between each cream puff on the baking sheets. Freeze the cream puffs until you are ready to use them (a minimum of 2 hours).

5. Meanwhile, preheat your oven to 425 ºF (220 ºC) and start the cream puff topping. For the topping, combine 90 g brown sugar, 90 g all-purpose flour, and 60 g butter in the bowl of a stand mixer with a paddle attachment. Mix until they are all three well combined. Then roll the mixture out into a 1/4 inch thick slab on a piece of parchment and refrigerate for 30 minutes (or until needed).

6. In a medium pot, combine the 2 peeled peaches or 2 cups of raspberries, the juice of 1 lemon, and a tablespoon of sugar. Cook over medium-low heat until the peaches or raspberries break down (about 30 minutes). Stir every few minutes to ensure it doesn't burn on the bottom. Once cooked down, remove from heat and use an emulsion blender to blend the mixture until it is smooth. Refrigerate in a glass container with plastic wrap on the top of the mixture (ensuring their is no air) for at least 1 hour.

7. When you are ready to bake off the cream puffs, pull the choux from the freezer and cut your topping using a small round cookie cutter into 1.5 inch circles. Place the circles on the little cream puffs and bake for 20-25 minutes until they are puffed and lightly golden. Be sure to not open the oven while baking until they are done.

8. Once they are ready, pull the cream puffs from the oven and let cool on their baking sheets until they are completely cool. Meanwhile, whip the 1.5 cups of whipping cream in the bowl of a stand mixer with a whisk attachment. Whip on medium until stiff peaks have formed. Then using a rubber spatula, slowly fold the refrigerated peach/raspberry mixture into the cream. Put the peach/raspberry cream into a pastry bag fitted with a small round tip and refrigerate until the cream puffs are cool and you are almost ready to serve them.

9. Right before serving, use the tip of the cream bags to poke a hole in the bottom of the cream puffs and fill with peach cream until the cream puff almost bursts. Place each cream puff on your display dish and then pipe a small amount of cream on top and place a berry or piece of peach on it if you want to decorate it. Serve immediately.

Notes

• Yield: ~ 24 cream puffs