- One half cup (1 stick) unsalted butter, cut into one half-inch pieces
- 1 teaspoon sugar
- One half teaspoon salt
- One cup all-purpose flour
- 4 large eggs
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Bring butter, sugar, salt and 1 cup water to a boil in a medium saucepan. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on the bottom of the pan, about 3 minutes. Remove from heat and cool 10 minutes.
- Add eggs one at a time, to the butter mixture, beating with a wooden spoon after each addition about 1 minute or until smooth. (Cooks note: add the eggs to the dough one at a time. As you begin stirring the egg into the batter, the batter will appear moist and will separate into clumps. After a minute or two of stirring the batter will become thick, smooth and slightly sticky. That is the time to add another egg.)
- Drop dough by heaping tablespoons into 10 mounds, 3 inches apart on prepared baking sheet. Or spoon dough into a pastry-decorating bag fitted with a large star tip (about 5/8 inch opening) and pipe into rosettes on the prepared baking sheet.
- Bake in a 400 degree oven about 30 minutes or till golden brown and puffy. Remove puffs from baking sheet and cool on a wire rack.
- 2 cups heavy cream
- 4 tablespoons granulated sugar
- ¼ cup Amaretto liqueur (may be replaced with 1 teaspoon almond extract)
- 2 (10 ounce) packages frozen red raspberries, thawed
- 2 tablespoons corn starch
- 3 tablespoons granulated sugar
- Whip cream and sugar until stiff peaks form. Gently fold in liqueur.
| Filling Steps
- Drain one bag of thawed red raspberries, place berries in a single layer on paper towels, until ready to use.
- In a medium saucepan, heat one package of red raspberries and sugar until sugar is dissolved and berries are soft. Place cornstarch in a small bowl.
- Remove a few spoonfuls of raspberry mixture and add to cornstarch, mix together with fork until smooth.
- Add cornstarch mix back into saucepan, cook and stir on medium low heat until thickened.
- Allow to cool.
- Carefully stir in reserved red raspberries.
- To assemble, cut off the top fourth of each cream puff. Remove any soft dough from inside.
- Arrange bottom portion of cream puff shell on serving plate.
- Spoon in 3 to 4 tablespoons of red raspberries.
- Pipe whipped cream filling on top of raspberries using pastry bag with star tip.
- Top with remaining portion of cream puff shell. Sprinkle liberally with powdered sugar.