Graham Cream Puff Recipe

Graham Cream Puff Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"For an exquisite treat, try these 'berry' special graham cracker puffs filled with raspberries and cream," recommends Iola Egle of McCook, Nebraska.

[X]

Rate Graham Cream Puff Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Graham Cream Puff Recipe

Prep: 35 min. Bake: 30 min.

Yield: 10 Servings

35 30 65

Ingredients

1 cup water
1/2 cup butter
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup graham cracker crumbs
4 eggs
GLAZE:
1/2 cup raspberries
2 tablespoons sugar
1 teaspoon cornstarch
1/2 cup orange juice
FILLING:
1 cup heavy whipping cream
1 to 3 tablespoons sugar
1 teaspoon vanilla extract
2 cups raspberries, drained

Directions

Cover baking sheets with foil; grease foil and set aside. In a large saucepan, bring water, butter and salt to a boil over medium heat. Add flour and cracker crumbs all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each. Continue beating until mixture is smooth and shiny.
Drop batter by 1/4 cupfuls 3 in. apart onto prepared baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape.
For glaze, place berries in a blender; cover and process until pureed. Strain berries and discard seeds. Set the puree aside. In a saucepan, combine sugar and cornstarch. Stir in orange juice and the reserved puree until blended. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; set aside.
For filling, beat cream in a chilled large bowl, until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Fold in raspberries. Split cream puffs open; discard soft dough from inside. Fill the cream puffs just before serving. Drizzle with glaze. Refrigerate leftovers. Yield: 10 servings.

Nutritional Facts 1 serving (1 each) equals 270 calories, 21 g fat (12 g saturated fat), 142 mg cholesterol, 211 mg sodium, 18 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Graham Cream Puff in Taste of Home June/July 1998, p9