Ingredients

1/2 cup water
4 tablespoons (1/2 stick) unsalted butter
1/4 teaspoon fine salt
2 tablespoons sugar
1/2 cup all-purpose flour
2 large eggs
1 tablespoon turbinado sugar, for sprinkling, optional, recommended: Sugar in the Raw
Confectioners' sugar

Directions

Serving Suggestion: Raspberry Cream,
recipe follows, or mousse or ice cream of choice

Preheat the oven to 425 degrees F.

Bring the water, butter, salt, and sugar to a boil in a saucepan, over medium-high heat.
Pull pan from the heat, add the flour at once and stir vigorously with a wooden spoon
until all the flour is incorporated, about 1 minute. Return the pan to the heat and cook
over medium-low heat, stirring constantly, for 2 minutes to evaporate some of the water
and "cook" out the flour. The dough will get a bit shiny and stick to the pan a little.
Transfer the mixture into an electric mixer fitted with a paddle attachment. Mix together
on medium speed, and, while the mixer is running, add 1 egg. Stop the mixer and scrape
down the sides of the bowl. Repeat, adding the other egg. Mix until the dough is smooth
and glossy and eggs are uniformly incorporated.

Using a pastry bag fitted with a plain tip, pipe the dough onto the baking sheet, into 1/4
to 1/2-inch balls. (Use a damp finger, to dab down the points of the dough to make perfect
balls.) Sprinkle with the turbinado sugar, if desired. Bake 10 minutes, then reduce the
heat to 375 degrees F (without opening the oven door), and bake until puffed up, and a
rich golden brown, about 15 minutes more. Remove and poke with a toothpick. Bake an

additional 10 minutes to dry the insides of the puffs. Cool on a rack.

Cut puffs in half and fill with Raspberry Cream, ice cream or your favorite filling. Dust
with confectioners' sugar and serve.

Copyright (c) 2007 Television Food Network, G.P., All Rights
Reserved

Ingredients

Raspberry Cream:

1 cup raspberries
3 tablespoons sugar, plus more to taste
Freshly squeezed lemon juice, to taste
1/2 cup heavy cream, chilled
1 tablespoon confectioners' sugar

Directions

Mash the berries and sugar
in a small saucepan with a wooden spoon. Bring to a boil over medium-high heat, stirring
frequently. Reduce heat to low, and simmer, stirring frequently until the berries
breakdown and get juicy, about 5 minutes. Strain mixture through a fine-meshed sieve into

a bowl; discard the seeds. Cool. Adjust the sweetness or tartness of the sauce with more
sugar and lemon juice, as needed.

Beat the cream until it holds a light peak. Sift the confectioners' sugar into the cream.
Continue beating until the cream holds a holds a soft, but firm peak. Gently fold
raspberry sauce into the whipped cream until blended. Store in an airtight container in
the refrigerator until needed.

Yield: about 2 cups