Imperial Sugar
Imperial Sugar

Raspberry And Strawberry Cream Puffs


Red Streusel Topping

Cream Puffs

Raspberry Crème Chantilly

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 375°F.
  2. On the small eyes of a box grater, grate butter directly onto sugar, salt and flour.
  3. Add 5-7 drops of red food gel and start tossing and pressing ingredients together to a uniform dough.
  4. Roll dough 1/8-inch-thick between 2 parchment paper sheets and place on the back of a cookie sheet. Place in freezer. 
  5. In a saucepan large enough to hold all the ingredients, bring milk, water, salt, sugar and butter to a boil.
  6. Remove boiling mixture from heat source and rapidly stir in flour with a wooden or heat resistant rubber spatula.
  7. Return mixture to heat source and stir over medium heat for at least 2 minutes or until mixture forms a ball and leaves a dry looking dough type of film on bottom of pan.
  8. Remove from heat. (Incorporating eggs can be done using a stand mixer or hand-held mixer.) Either drop batter in a mixer bowl fitted with the paddle attachment or in a regular bowl.
  9. Mix in, one at a time, 4 of the 5 eggs waiting for previous added egg to be fully incorporated. Mix until mixture is smooth and shiny. The mixture should be glossy and be slightly firmer than mayonnaise. If it still a little too firm, beat remaining egg and add just enough for mixture to be glossy, yet firm enough to hold a piped shape.
  10. Fill a piping bag with a plain tip of approximately 1/3 - 1/2-inch diameter. Pipe batter onto 2 parchment lined cookie sheets into 10-12 even mounds about 2-inches apart.  
  11. Remove red streusel from freezer and peel away parchment paper. Cut circles same size as piped cream puffs.
  12. Place frozen streusel discs on top of cream puffs.
  13. Place in oven at 375ºF and after 5 minutes reduce temperature down to 350°F. Bake until very dry and crisp and deep golden - about 45 minutes. Do not underbake as this will cause puffs to collapse. When you believe they are done, take one (ugly) cream puff out the oven and feel the sides; it should feel crisp. Let sit for 3-4 minutes, if it does not collapse, remove others from the oven.
  14. Defrost raspberries and puree in a blender. Press through a sieve to remove seeds.  Place in refrigerator.
  15. Using a serrated knife cut tops of cream puffs.
  16. In a cold bowl whip cream and sugar on medium speed. Once cream starts to thicken, add raspberry puree and whip until cream holds its shape. Do not keep whipping or it will turn into raspberry butter!
  17. Fill cream in a piping bag with a large star pastry tube. Pipe some cream into cold puffs and place about 2 strawberries cut in half and 3-4 raspberries in puffs.
  18. Pipe additional cream and decorate with a few raspberries before adding tops. Decorate with a rosette and a raspberry. Keep refrigerated.