Amaretto Cream Puffs

Serves: 8
Total Calories: 351


Cream Puffs:
1/2 cup butter
1 cup water
1 cup flour
4 eggs
1/4 teaspoon salt

Cream Filling:
1 cup heavy cream
4 teaspoons sugar
1/4 cup amaretto

20 ounces frozen red raspberries in syrup, thawed
2 teaspoons cornstarch
1 tablespoon water


For Cream Puffs:
Preheat oven to 450°. Grease a large cookie sheet. Bring butter and water to boil and add flour. Stir until it forms a ball. Remove from heat and cool slightly. Beat eggs in 1 at a time. Beat well and add salt. Drop by teaspoonfuls on cookie sheet, 2 inches apart. Bake at 450° for 15 minutes; lower heat to 350° for 10–25 minutes. Remove immediately and cool on rack.

For Cream Filling:
Whip cream until stiff and add sugar and amaretto.

For Sauce:
Place raspberries and syrup in blender. Purée for 10 seconds. Press through sieve. In a small saucepan, mix corn starch with 1 tablespoon water. Add purée. Heat, stirring, until mixture thickens and starts to boil. Cool.

Slit Cream Puffs, fill with Cream Filling, and pour Sauce over each one before serving.

Nutritional Facts:

Serves: 8
Total Calories: 351
Calories from Fat: 213

This Amaretto Cream Puffs recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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