Raspberry Cream Puffs

For the pastry:

• 1 cup water
• 2 tsp. Frusano Organic Corn Sugar
• 1 pinch salt
• ¼ cup + 2 tbsp butter (lactose free if necessary)
• ¾ cup flour
• 4 eggs

For the filling:

• ¾ cup + 1 tbsp whipping cream (lactose free if necessary)
• 2 tbsp. raspberry spread

Directions:

1. Line a baking pan with baking paper. Preheat the oven to 430°F.
2. In a pot, bring the water, corn sugar, salt, and butter to a boil.  Remove from heat, add the flour all at once and stir until smooth.
3. Leave the dough in the pot on the burner and reduce slightly, stirring vigorously with a spoon until the dough forms a ball and a white skin develops on the bottom of the pot.  Remove the pot from the stove and let cool briefly.
4. Add the eggs, one at a time, to the dough, mixing thoroughly between each addition.
5. Form little mounds of two spoonfuls of dough, leaving plenty of space between each mound. Bake for about 30 minutes. Note: Do not open the oven door during baking!
6. Remove the pastries from the sheet and cut them in half crosswise while they are still warm.  Let cool.
7. For the filling, whip the cream until stiff peaks form and fold in the Raspberry Spread from Frusano. Fill the cream puffs just before serving.

Variation: