Cream Puffs with Raspberry Liqueur Sauce

Cream puffs raspberry

Ingredients Directions

Raspberry Liqueur Sauce

  • 1 pkg (10-oz) frozen red raspberries in syrup, thawed
  • 4 Tbsp currant jelly
  • 3 Tbsp Raspberry liqueur
  • ½ tsp freshly squeezed lemon juice
  • 1 Tbsp cornstarch
  • 1 Tbsp water

Cream Puff Pastry

  • 1 cup water
  • 6 Tbsp butter
  • 1/8 tsp salt
  • 1/8 tsp sugar
  • 1 cup all-purpose flour
  • 4 eggs
  • Ice cream to serve (Optional)

For raspberry liqueur sauce, heat raspberries in a small saucepan. Stir in jelly, liqueur, and lemon juice; bring to a boil. Dissolve cornstarch in water in a small bowl; add to raspberry mixture. Cook until thickened, stirring constantly. Transfer to a medium bowl; cover and set aside.

Preheat oven to 350 F. for cream puff pastry, bring water, butter, salt, and sugar to a boil in a medium saucepan; immediately remove from heat. Stir in flour all at once. Stirring constantly, return pan to heat 30 seconds. Remove from heat. Beat in eggs, 1 at a time, until mixture is a smooth paste. Use a metal spoon to drop heaping Tbsp of mixture onto greased nonstick baking sheets. Bake 45 minutes. Remove puffs from baking sheets and cool on wire racks. Serve puffs with ice cream and raspberry liqueur sauce. Store in an airtight container or freeze.

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