Puffs with raspberry cream

Preheat the oven to 200 ° C. Bring to the boil 100 ml of water with butter and pinch of salt in a thick pan. Add flour at once and stir it over low heat until dough is released from the pan. Take the pan of fire and let the dough cool slightly. Mix eggs one by one with dough mixer. Continue to beat until cohesive, shiny dough is created. Grease the baking sheet with parchment paper. With the help of two wet tablespoons, create 8 small pieces of dough on the baking tray, at some distance from each other. Puffs in the middle of the oven in about 20 minutes until golden brown and cooked (the puffs then release easily and feel light). Let the oven door cool for 5 minutes with a door. Remove puffs from the oven and cut them horizontally so that steam can evaporate.

Mix whipped cream with vanilla sugar with mixer. Mix jam, 1 tbsp liqueur, lime juice and rack with whipped cream. Fill chilled puffs with raspberry cream. Put icing sugar in the bowl and gradually stir in 1 tbsp of liqueur, until thick paste is formed. Cover puffs with glaze.