The photo that you see above is an once ordinary cream puff that we transformed by adding multiple ingredients made in Professor Jacus Baking 1 class. We stuffed the bottom of the cream puff with vanilla pastry cream then topped it with frozen raspberries and finished it off with cream Chantilly. In several of the raspberry cream puffs you can see the juices from the raspberries itself flowing alongside the vanilla cream suggesting that the raspberries are full of sweetness. The brightness of the fruit can also suggest that the fruits are crisp. The flakiness of the cream puff allows for a slight crunch factor in the desert. You can see that the texture of the Chantilly is light and delicate the way it peeks through the top hole of the cream puff top.