Mini Raspberry Chocolate Choux Puffs

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine 1/2 cup water and 1/4 cup unsalted butter. Bring to a boil over medium heat.

3. 3

   Once boiling, reduce the heat to low and add 1/2 cup all-purpose flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for a few minutes.

4. 4

   Beat in 2 large eggs, one at a time, into the dough, ensuring each is well incorporated before adding the next.

5. 5

   Using a piping bag or spoon, form small mounds of dough onto the prepared baking sheet, spaced apart.

6. 6

   Bake for 20-25 minutes or until the puffs are golden and puffed. Remove from the oven and let cool on a wire rack.

7. 7

   In a mixing bowl, whip 1/4 cup heavy cream with 2 tablespoons confectioners' sugar and 1/4 teaspoon vanilla extract until stiff peaks form.

8. 8

   Once the choux puffs are cool, cut them in half horizontally and fill with the whipped cream and fresh raspberries.

9. 9

   Melt 1/4 cup chocolate chips with 1 teaspoon vegetable oil in the microwave or over a double boiler, stirring until smooth.

10. 10

    Drizzle the melted chocolate over the filled choux puffs.

11. 11

    Allow the chocolate to set before serving.