Graham Cream Puff Recipe
Graham Cream Puff Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"For an exquisite treat, try these 'berry' special graham cracker puffs filled with raspberries and cream," recommends Iola Egle of McCook, Nebraska.
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.

Ingredients

  • 1 cup water
  • 1/2 cup butter (no substitutes)
  • 1/2 cup all-purpose flour
  • 1/2 cup graham cracker crumbs
  • 1/4 teaspoon salt
  • 4 eggs
  • GLAZE:
  • 1/2 cup raspberries
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 1/2 cup orange juice
  • FILLING:
  • 1 cup whipping cream
  • 1 to 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 cups raspberries, drained

Directions

In a saucepan over medium heat, bring water and butter to a boil. Add flour, crumbs and salt all at one; 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. Beat until smooth. Cover baking sheets with foil; grease foil. Drop batter by 1/4 cupfuls 3 in. apart onto foil. Bake at 400° for 30-35 minutes or until golden brown.
Meanwhile, for glaze, puree berries in a blender; strain and discard seeds. Set the puree aside. Remove puffs to wire racks; immediately cut a slit in each for steam to escape. In a saucepan, combine sugar and cornstarch; stir in orange juice and the reserved puree. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from heat; set aside.
In a mixing bowl, beat cream until soft peaks form. beat in sugar and vanilla. Fold in raspberries. Just before serving, split puffs and remove soft dough. Add filling; replace tops. Drizzle with glaze. Yield: 10 servings.
Originally published as Graham Cream Puff in Taste of Home June/July 1998, p9

Nutritional Facts

1 each: 270 calories, 21g fat (12g saturated fat), 142mg cholesterol, 211mg sodium, 18g carbohydrate (8g sugars, 2g fiber), 4g protein.

  • 1 cup water
  • 1/2 cup butter (no substitutes)
  • 1/2 cup all-purpose flour
  • 1/2 cup graham cracker crumbs
  • 1/4 teaspoon salt
  • 4 eggs
  • GLAZE:
  • 1/2 cup raspberries
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 1/2 cup orange juice
  • FILLING:
  • 1 cup whipping cream
  • 1 to 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 cups raspberries, drained
  1. In a saucepan over medium heat, bring water and butter to a boil. Add flour, crumbs and salt all at one; 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. Beat until smooth. Cover baking sheets with foil; grease foil. Drop batter by 1/4 cupfuls 3 in. apart onto foil. Bake at 400° for 30-35 minutes or until golden brown.
  2. Meanwhile, for glaze, puree berries in a blender; strain and discard seeds. Set the puree aside. Remove puffs to wire racks; immediately cut a slit in each for steam to escape. In a saucepan, combine sugar and cornstarch; stir in orange juice and the reserved puree. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from heat; set aside.
  3. In a mixing bowl, beat cream until soft peaks form. beat in sugar and vanilla. Fold in raspberries. Just before serving, split puffs and remove soft dough. Add filling; replace tops. Drizzle with glaze. Yield: 10 servings.
Originally published as Graham Cream Puff in Taste of Home June/July 1998, p9

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