Ingredients
Method
1.Preheat oven to 180°C/350°F. Butter and flour 28 holes from three 12-hole (1½-tablespoon/30ml) shallow round-based patty pans.
2.Beat eggs and caster sugar in small bowl with electric mixer about 4 minutes or until thick and creamy.
3.Sift flours twice onto baking paper, then sift a third time over egg mixture; fold flour into egg mixture. Drop level tablespoons of mixture into pan holes.
4.Bake puffs about 12 minutes; immediately turn puffs onto wire racks to cool.
5.To make raspberry cream, beat cream and half the icing sugar in small bowl with electric mixer until soft peaks form; fold in berries.
6.Sandwich puffs with raspberry cream just before serving. Dust with sifted remaining icing sugar.
You can use any fresh berries you like in this recipe.
Note
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