Chocolate Glazed Raspberry Cream Puffs - Everyday Food with Sarah Carey

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: semi-sweet chocolate

Cocoa powder + coconut oil is a lower-calorie alternative.

Start by melting 1 cup of water and 1 stick of butter together in a saucepan with 1 teaspoon of sugar.

Once the butter is melted, remove from heat and add 1 cup of all-purpose flour, stirring until fully combined.

Return the mixture to medium heat and cook while stirring to cook off moisture until the dough is dry.

Remove from heat and let cool for about 2 minutes.

Transfer the dough to a standing mixer and beat to release steam before adding eggs.

Add 4 eggs one at a time, mixing until the dough is elastic. If needed, whisk a fifth egg and add a little at a time until the dough is stretchy.

Put the dough into a pastry bag and preheat the oven to 425°F.

Line two baking sheets with parchment paper and pipe the dough into rounds, leaving about an inch between each.

To anchor the parchment paper, pipe a little dough into the corners.

Bake at 425°F for 10 minutes, then reduce the temperature to 350°F and bake for about 30 minutes until puffed and golden.

For the filling, bring 1/2 cup of heavy cream to a boil with 1 tablespoon of corn syrup.

Pour the hot cream over 4 oz of chopped semi-sweet chocolate and let it sit for 5 minutes without stirring.

Make a small hole in the bottom of each cooled cream puff to pipe in the filling.

Whip 1 cup of cream until stiff peaks form and then mix in 1/4 cup of raspberry jam until fully combined.

Transfer the filling to a pastry bag and pipe it into the cream puffs.

Dip the tops of the filled cream puffs into the chocolate glaze and let set.

Chill in the refrigerator for 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens