Valentine Raspberry Cream Puffs with granola

✨Divine Valentine’s Day Cream Puffs. Imagine raspberry cream puffs paired with the crunch of our Nutbrown Divine 😍 = A recipe for happiness.

Ingredients: for 24 puffs

  • 1 cup water
  • ½ cup butter
  • 1 tbsp sugar
  • ½ tsp salt
  • 1 ¼ cups all-purpose flour
  • 5 eggs

Raspberry Whipped Cream:

  • 1 cup 35% cream
  • 1 tbsp powdered sugar
  • 1 cup raspberries
  • 3 tbsp sugar
  • 1 tbsp lemon juice


  1. Preheat oven to 375 F.
  2. Line a baking sheet with parchment paper.
  3. Combine the water, sugar and salt in a saucepan and bring to a boil.
  4. Take the pot off the heat and add in all the flour, stirring vigorously with a wooden spoon until a ball forms and pulls away from the sides.
  5. Cook over low heat for 2 min until the mixture forms a soft, sticky ball.
  6. Process the mixture in a food processor and add the eggs one at a time until the dough is uniform and smooth.
  7. Pour the dough into a pastry bag fitted with a round tip and chill for 15 minutes in the fridge.
  8. On the baking sheet, form 24 2-inch balls, spaced out, and flatten the tips with a wet finger.
  9. Lightly brush each puff with egg yolk.
  10. Bake for 30 minutes until golden brown, then turn down the heat to 325 F and continue baking for about 15 minutes.
  11. Let cool.

Whipped cream:

  • In a saucepan, bring the raspberries, sugar and lemon juice to a boil until you have a purée.
  • Strain the mixture and chill it in the fridge for 20 minutes. Meanwhile, in a bowl, whip the cream until stiff peaks form, then add the powdered sugar, then the raspberry coulis then blend mixture.
  • Cut the puffs and garnish them with the whipped raspberry cream using a pastry bag fitted with a piping tip. Garnish with Nutbrown Divine.
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