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Graham Cream Puff

 Graham Cream Puff
"For an exquisite treat, try these 'berry' special graham cracker puffs filled with raspberries and cream," recommends Iola Egle of McCook, Nebraska.
10 ServingsPrep: 35 min. Bake: 30 min.

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 McCormick® Pure 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.

2 of 2

Graham Cream Puff (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.