Raspberry & Chocolate Cream Puffs
150 g flour
100 g butter
400 g cream cheese
100 g dark chocolate + 50 g more for decoration
100 g raspberries
a pinch of salt
30 g sugar
In a double boiler melt 100 g dark chocolate. Transfer it fast in a bowl with cream cheese and whisk with a mixer just enough to incorporate. Place in a fridge while you prepare the puffs.
Pour 250 ml water in a pot, add diced butter, sugar and salt. Bring to boil, then remove from the heat. Add all the flour at once and return to low heat and cook for about 2-3 minutes stirring continuously with a wooden spoon. Let cool and then stir in the eggs, one by one, stirring well after each one.
Transfer the mass into a pastry bag and pipe puffs that that are 5-6 cm in diameter on the oven pan lined with baking paper. Bake in a preheated oven on 200°C for 10 minutes and then slightly open the oven door and bake for another 25 minutes. Let cool completely.
Cut the tops of each cream puff and fill with chocolate cream. Place the tops upside down on it and pipe some more cream over. Dust with Nesquik powder. Place some raspberries on top and grate some dark chocolate over.
The original recipe adds 80 g powdered sugar to the chocolate and cream cheese cream. I didn’t feel like it, but if you do, taste it and add sugar to taste.
Note: This recipe is adapted from Sale & Pepper magazine, Serbian issue for April 2010.