Ingredients
Scale
- 1 cup water
- ½ cup unsalted butter
- 1 tbsp sugar
- 1 cup all-purpose flour
- 4 large eggs
- Pinch of salt
- 8 oz (225 g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (cold)
- 1 ½ cups fresh raspberries
- Powdered sugar, for dusting
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
- Remove from heat, stir in flour until a dough ball forms. Return to low heat, stirring 1–2 minutes.
- Cool slightly, then beat in eggs one at a time until smooth and glossy.
- Pipe or spoon small rounds onto baking sheet.
- Bake 20–25 minutes until puffed and golden. Cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Whip heavy cream until stiff peaks form. Fold into cream cheese mixture.
- Slice pastry shells in half.
- Pipe cream cheese filling into the bottom half.
- Add 2–3 raspberries, then cap with the top shell.
- Dust with powdered sugar.
Notes
- Ensure the heavy cream is cold for better whipping.
- These bites can be made a few hours in advance; just assemble before serving.
- Store any leftovers in the refrigerator.