Raspberry Cream Puffs

Instructions

1. With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper.
2. In a saucepan, bring the water, butter, honey and salt to a boil. Remove from the heat. Add the flour at once and stir vigorously with a wooden spoon until the dough forms into a smooth ball that comes off the sides of the pan.
3. Place the saucepan over low heat and cook, stirring constantly, for about 2 minutes or until the mixture forms into a soft and sticky ball. Remove from the heat and let cool for 1 minute.
4. In a stand mixer fitted with the paddle attachment, in a food processor or with a wooden spoon, add the eggs, one at a time, stirring well between each addition until the dough is smooth.
5. With a 30 ml (2 tbsp) ice cream scoop or with a pastry bag fitted with a 2 cm (3/4-inch) plain tip, shape 24 balls of dough on the baking sheet, spacing them evenly. Run the scoop under cold water between each ball to prevent the dough from sticking.
6. Bake for 30 minutes or until the choux are golden brown. Reduce the oven temperature to 165 °C (325 °F) and continue baking for 20 minutes. Let cool completely. With a bread knife, cut the top of the choux and set aside for assembly. Remove any moist dough inside the choux.