Graham Cream Puff

• 1 cup water
• 1/2 cup butter
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1/2 cup graham cracker crumbs
• 4 eggs
• 1/2 cup raspberries
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• 1/2 cup orange juice
• 1 cup heavy whipping cream
• 1 to 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 2 cups raspberries, drained

1. Cover
2. with foil; grease foil and set aside. In a large saucepan, bring water, butter and salt to a boil over medium heat. Add flour and cracker crumbs all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each. Continue beating until mixture is smooth and shiny.
3. Drop batter by 1/4 cupfuls 3 in. apart onto prepared
4. . Bake at 400u0b0 for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape.
5. For glaze, place berries in a blender; cover and process until pureed. Strain berries and discard seeds. Set the puree aside. In a saucepan, combine sugar and cornstarch. Stir in orange juice and the reserved puree until blended. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; set aside.
6. For filling, beat cream in a chilled large bowl, until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Fold in raspberries. Split cream puffs open; discard soft dough from inside. Fill the cream puffs just before serving. Drizzle with glaze. Refrigerate leftovers.

water, butter, salt, allpurpose, graham cracker crumbs, eggs, raspberries, sugar, cornstarch, orange juice, heavy whipping cream, sugar, vanilla, raspberries

Taken from www.tasteofhome.com/recipes/graham-cream-puff/ (may not work)