Preparation:
In a saucepan over medium heat, bring water and butter to a boil. Add flour, crumbs and salt all at once; 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. Beat until smooth. Cover baking sheets with foil; grease foil. Drop batter by 1/4 cupfuls 3 in. apart onto foil. Bake at 400o for 30-35 minutes or until golden brown. Meanwhile, for glaze, puree berries in a blender; strain and discard seeds. Set the puree aside. Remove puffs to wire racks; immediately cut a slit in each for steam to escape. In a saucepan, com- bine sugar and cornstarch; stir in orange juice and the reserved puree. Bring to a boil over medium heat, stirring con- stantly; boil for 1 minute. Remove from heat; set aside. In a mixing bowl, beat cream until soft peaks form. Beat in sug- ar and vanilla. Fold in raspberries. Just before serving, split puffs and remove soft dough. Add filling; replace tops. Drizzle with glaze. |
