Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  water
  1 1/2           cups  butter -- (no substitutes)
  1 1/2           cups  all-purpose flour
  1 1/2           cups  graham cracker crumbs
  1 1/4      teaspoons  salt
  4                     eggs
                        ***GLAZE***
  1 1/2           cups  raspberries
  2        tablespoons  sugar
  1           teaspoon  cornstarch
  1 1/2           cups  orange juice
                        ***FILLING***
  1                     cupwhipping cream
                        i to 3 tablespoons sugar
  1           teaspoon  vanilla extract
  2               cups  raspberries -- drained

Preparation:

In a saucepan over medium heat, bring water and butter to a boil. Add flour, crumbs and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. Cover baking sheets with foil; grease foil. Drop batter by 1/4 cupfuls 3 in. apart onto foil. Bake at 400o for 30-35 minutes or until golden brown. Meanwhile, for glaze, puree berries in a blender; strain and discard seeds. Set the puree aside. Remove puffs to wire racks; immediately cut a slit in each for steam to escape. In a saucepan, com- bine sugar and cornstarch; stir in orange juice and the reserved puree. Bring to a boil over medium heat, stirring con- stantly; boil for 1 minute. Remove from heat; set aside. In a mixing bowl, beat cream until soft peaks form. Beat in sug- ar and vanilla. Fold in raspberries. Just before serving, split puffs and remove soft dough. Add filling; replace tops. Drizzle with glaze.

Nutritional Information:

4421 Calories (kcal); 311g Total Fat; (62% calories from fat); 59g Protein; 361g Carbohydrate; 1493mg Cholesterol; 6474mg Sodium