Level up your afternoon tea with these scrumptious Stone fruit cream puffs. Made with beautifully ripe fruit, there is not much we don't love about this recipe.
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Using a serrated knife, halve each puff horizontally. Spoon 1½ tbs of the raspberry jam over the base of each puff. Top with the stone fruit mixture. Pipe vanilla cream mixture over the stone fruit mixture and top with the top of each puff. Dust with the icing sugar and serve immediately.
Get ahead: These cream puffs are best enjoyed right away, but you can get ahead by baking the puffs, then freezing them in an airtight container for up to 2 weeks. Re-crisp in the oven at 200°C for 3-5 mins.
Level up your afternoon tea with these scrumptious Stone fruit cream puffs. Made with beautifully ripe fruit, there is not much we don't love about this recipe.
Using a serrated knife, halve each puff horizontally. Spoon 1½ tbs of the raspberry jam over the base of each puff. Top with the stone fruit mixture. Pipe vanilla cream mixture over the stone fruit mixture and top with the top of each puff. Dust with the icing sugar and serve immediately.