Chocolate cream puffs with raspberry “nice” cream
Unsweetened frozen raspberries
2 medium, frozen, broken into pieces
Unsweetened cocoa powder
- To make nice cream, in food processor, purée fruit, occasionally scraping down sides of bowl, until thick and creamy. Transfer to airtight container with lid. Cover and freeze until firm, about 3 hours.
- Preheat oven to 400°F. Into small bowl, sift flour and cocoa powder. In heavy saucepan, add 1 cup water, oil, sugar, butter, and salt and cook over medium heat, stirring, until butter melts. Bring to boil, stirring occasionally. Remove from heat and mix in dry ingredients. Return to medium heat and cook, stirring constantly, until dry, thin layer forms on bottom of pan and dough forms into ball, about 5 minutes. Remove from heat. Let cool in pan for 2 minutes. Beat in eggs and egg white, one at a time, beating between each addition until smooth.
- Line baking sheet with parchment paper. Transfer batter to pastry bag. (Or transfer to resealable plastic bag. Press batter into 1 bottom corner and cut off 1/2 inch from corner.) Pipe 16 mounds onto prepared baking sheet, spacing mounds apart. Dip your fingertip in water and gently press tops of mounds to flatten.
- Bake for 15 minutes. Reduce oven temperature to 350°F. Bake puffs until puffed, hollow, and fully baked in center (break one open slightly to check), about 10 minutes more. Let cool on wire rack. Cut puffs in half horizontally. Fill each puff with 1 rounded tbsp of nice cream.
- Serving size: 2 puffs