As impressive as they are delicious, these beautiful cream puffs elevate the end of every meal.
Raspberry Cream Puffs
One half C (1 stick) unsalted butter, cut into one half-inch pieces
1 t sugar
One half t salt
One C all-purpose flour
4 large eggs
2 C heavy cream
4 T granulated sugar
¼ C Amaretto liqueur (may be replaced with 1 teaspoon almond extract)
2 (10 oz) packages frozen red raspberries, thawed
2 T corn starch
3 T granulated sugar
For The Pastry
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.
For the Filling
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.
Whip cream and sugar until stiff peaks form. Gently fold in liqueur. Fill into pastry bag.
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.