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Quick Boozy Raspberry Sauce and Cream Puffs

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by: Gimme Some Oven
Updated May 2, 2017
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Quick and easy cream puffs are filled with a creamy filling, and then drizzled with a 2-ingredient run raspberry sauce. Simple and delish!

More About This Recipe

  • Just 2 (surprising!) ingredients are needed for this irresistible raspberry sauce served over easy homemade cream puffs! I have to confess that this was my first time ever making cream puffs homemade. I had always assumed that they were a super-complicated dessert (especially with a name like “profiteroles”!), and that only a fancy professional pastry chef (or the frozen food aisle) could achieve that light, buttery, gloriously puffy creation fresh out of the oven. But it turns out, mon ami, that homemade cream puffs are tres facile. In English? A BREEZE! And they are all the yummier with this fabulous 2-ingredient quick boozy raspberry sauce! Oh my goodness. For years I have strained, boiled, reduced, and done all sorts of other things to make raspberry sauces from scratch. But now that I know this secret for this yummy 2-ingredient “sauce” that takes literally seconds to prep and just 5 short minutes to cook, I may be taking this delicious shortcut more often. And I bet you will too! Tres magnifique! Super adorable, super easy, and super delish. Dive in!

Quick Boozy Raspberry Sauce and Cream Puffs

  • Prep Time 15 min
  • Total 45 min
  • Servings 30
  • Ingredients 8
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Ingredients

  • 1 cup water
  • 1/2 cup butter or margarine
  • 1 cup Gold Medal™ all-purpose flour
  • 4 eggs
  • 2 cups whipping cream
  • 2 tablespoons powdered sugar
  • 1 cup seedless raspberry jam
  • 1 tablespoon rum

Instructions

  • Step 
    1
    Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
  • Step 
    2
    On ungreased cookie sheet, drop dough by tablespoon fulls at least 2 inches apart. Bake 18-22 minutes or until puffed and golden. Remove and let cool completely. Then use a knife to slice each puff horizontally.
  • Step 
    3
    Meanwhile, using an electric mixer, beat the heavy cream and powdered sugar together on medium-high speed until stiff peaks form. Use a piping bag or a spoon to place a dollop of the whipped cream on the bottom half of each puff.
  • Step 
    4
    Meanwhile, whisk together the jam and rum in a small saucepan over medium heat until the jam has thinned out to your desired consistency. (The cooler the mixture, the thicker. The warmer, the thinner.)
  • Step 
    5
    Spoon a teaspoon or so of the raspberry sauce on top of the whipped cream on the puffs. Then top with the remaining puff top. Serve immediately, or refrigerate up to 2 hours.

Nutrition

No nutrition information available for this recipe
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