Amaretto Cream Puffs


Serves: 8
Total Calories: 341

Ingredients

Cream Puffs:
1/2 cup butter
1 cup water
1 cup flour
4 eggs
1/4 teaspoon salt
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Filling:
1 cup heavy cream
4 teaspoons sugar
1/4 cup amaretto
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Sauce:
20 ounces frozen red raspberries in syrup, thawed
2 teaspoons cornstarch
1 tablespoon water

Directions:

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 onto 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.

Filling:
Whip cream until stiff then add sugar and amaretto.

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

Assembly:
Slit cream puffs, fill with cream filling, and pour sauce over each one before serving.

Nutritional Facts:

Serves: 8
Total Calories: 341
Calories from Fat: 203

This Amaretto Cream Puffs recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.


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