Even though I don't like creamy cookies, I absolutely love puffs. I always thought that preparing them at home is really hard work, and the result? It isn't always satisfying. But...faint heart never won a fair lady, so here we are! Today I offer you my homemade puffs with whipped cream and raspberries. Delicious, crunchy outside and... empty inside  and that's the way it should be. Eclairs are next.

Ingredients:
100g of butter
150g of water
2 teaspoons of caster sugar
a pinch of salt
3-4 eggs
cream
200ml of 30% sweet cream
2-3 teaspoons of caster sugar
1 teaspoon of lemon juice
150g of mascarpone
raspberries

Boil the water in a pan. Add the butter, sugar and salt and boil for 3-4 minutes. Add the flour and mix intensively to make a smooth mixture. Turn off the heat and leave the mixture to cool down. Stir the mixture adding egg by egg to make a smooth dough. Heat the oven up to 200C. Cover a baking sheet with some baking paper. Put the dough into a pastry bag and make small round cookies on the paper. Bake for 20 minutes. Turn off the heat, open the door of the oven and dry the cookies for 5-10 minutes.
Whisk the cream with the sugar and the lemon juice. Add the mascarpone and mix it in. Cut the cookies in half. Put the cream on the bottom parts. Arrange the raspberries on them. Cover with the top parts of the cookies. Sprinkle with caster sugar.

Enjoy your meal!

Try also:
Celebrating Children's Day – yeast buns with raspberries and crumble topping
Cheese cookies with apples
Home-made tubes with crème