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Ingredients
- 1 box raspberries
- 2 Egg yolks
- 2 cups heavy cream
- 1/4 cup Granulated Sugar
- 1/4 cup cornstarch
- 1 cup water
- 8 tbsp butter
- 1 cup flour
- 1 tbsp vanilla
- 3 eggs
- Cholaca Wafers
Ingredients
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Instructions
- Preheat oven to 425°F/220°C.
- Cut Raspberries into fourths. Set aside.
- In a bowl, combine egg yolks, heavy cream, sugar, and cornstarch.
- Once the mixture starts to thicken, add in the raspberries, stirring until smooth.
- Cover cream mixture with plastic wrap and chill in the refrigerator.
- In a pot, combine the water and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.
- Add in the vanilla and eggs one at a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip.
- On a baking sheet lined with parchment paper, pipe 1-inch swirls.
- Bake for 20 minutes until the pastry has risen considerably and the insides are dry.
- Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
- Microwave the Cholaca at 30-second intervals until smooth. Mix in coconut oil if desired.
- Dip the top of each filled cream puff into the cholaca, dripping off any excess. Enjoy!
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