Raspberry Cholaca Swirl Cream Puffs
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!