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1
Heat oven to 400F.
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2
Line two baking sheets with parchment paper; set aside.
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3
Combine water, butter and salt in 2-quart saucepan.
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4
Cook over medium-high heat 5-7 minutes or until mixture comes to a full boil.
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5
Vigorously stir in flour, using wooden spoon, 30-60 seconds or until mixture forms a ball.
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6
Remove from heat.
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7
Add 1 egg at a time, beating well after each addition, until mixture is very smooth.
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8
Place dough into large resealable plastic food bag.
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9
Cut 3/4-inch opening off one corner of bag.
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10
Pipe 1 1/2-inch dollops dough, 1 inch apart, onto prepared baking sheets.
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11
(or, drop mixture by tablespoonfuls).
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12
Sprinkle evenly with turbinado sugar; press almonds evenly into top of each dollop.
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13
Bake 20-23 minutes or until puffed and lightly browned.
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14
Pierce each cream puff with toothpick to allow steam to escape.
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15
Remove to cooling rack; cool completely.
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16
Beat whipping cream and almond extract in bowl until stiff peaks form.
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17
Stir in powdered sugar and berries.
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18
Cut off top portions of cream puffs just before serving; scoop out insides, if necessary.
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19
Fill each with 1 heaping tablespoon filling.
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20
Place cream puff top over filling.
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21
*Substitute decorator sugar.
