Baking

Raspberry powder puffs

raspberry powder puffs
14 Item
1H

Ingredients

Raspberry cream,

Method

1.Preheat oven to 180°C/350°F. Butter and flour 28 holes from three 12-hole (1½-tablespoon/30ml) shallow round-based patty pans.
2.Beat eggs and caster sugar in small bowl with electric mixer about 4 minutes or until thick and creamy.
3.Sift flours twice onto baking paper, then sift a third time over egg mixture; fold flour into egg mixture. Drop level tablespoons of mixture into pan holes.
4.Bake puffs about 12 minutes; immediately turn puffs onto wire racks to cool.
5.To make raspberry cream, beat cream and half the icing sugar in small bowl with electric mixer until soft peaks form; fold in berries.
6.Sandwich puffs with raspberry cream just before serving. Dust with sifted remaining icing sugar.

You can use any fresh berries you like in this recipe.

Note

Related stories