Raspberry Chocolate Cream 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, bring the water and unsalted butter to a boil over medium heat.

3. 3

   Add the 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 the eggs one at a time, fully incorporating each egg before adding the next, until the dough is smooth and glossy.

5. 5

   Spoon or pipe the dough onto the prepared baking sheet in 1-inch rounds, spaced about 2 inches apart.

6. 6

   Bake for 20-25 minutes or until the puffs are golden brown and hollow sounding when tapped. Remove from the oven and let cool on a wire rack.

7. 7

   In a mixing bowl, whip the heavy cream, confectioners' sugar, and vanilla extract until stiff peaks form.

8. 8

   Cut the cooled cream puffs in half horizontally and fill them with the whipped cream and fresh raspberries.

9. 9

   Melt the chocolate chips with the vegetable oil in a microwave or double boiler, stirring until smooth.

10. 10

    Drizzle the melted chocolate over the filled cream puffs.

11. 11

    Allow the chocolate to set before serving.