Michelle Darmody: How to bake a light and textured raspberry cream puff

It is best not to drag a knife through the puff pastry, use a sharp edge and cut sharply. Dragging a blunt knife could destroy the layers within the pastry.

It is berry season! I know you can now get a wide selection of berries all year round, but summer berries do taste sweeter, and look plumper when they have had longer to ripen under the sun.

Raspberries are the perfect accompaniment to the sweet, soft crème pâtissière and crisp and flaky pastry in this recipe. The puff pastry is made of lots of tiny thin layers and during baking any water within the pastry turns to steam and expands these layers causing them to separate and rise up making it light and textured.