• 10servings
  • 65minutes
  • 270calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup water

  2. 1/2 cup butter

  3. 1/4 teaspoon salt

  4. 1/2 cup all-purpose flour

  5. 1/2 cup graham cracker crumbs

  6. 4 eggs

  7. GLAZE:

  8. 1/2 cup raspberries

  9. 2 tablespoons sugar

  10. 1 teaspoon cornstarch

  11. 1/2 cup orange juice

  12. FILLING:

  13. 1 cup heavy whipping cream

  14. 1 to 3 tablespoons sugar

  15. 1 teaspoon vanilla extract

  16. 2 cups raspberries, drained

Instructions Jump to Ingredients ↑

  1. Graham Cream Puff Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.

  4. 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.


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