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Cream Puffs with Raspberry Sauce Recipe

Cream Puffs with Raspberry Sauce Recipe

This is the most elegant dessert I make, and all who try it love it. These cute little puffs filled with ice cream are perfect for any special occasion.
TOTAL TIME: Prep: 25 min. Bake: 25 min. + freezing YIELD:18 servings


  • 1/2 cup water
  • 1/4 cup plus 1 tablespoon butter, divided
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 3 cups vanilla ice cream, divided
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 2 ounces semisweet chocolate
  • 2 tablespoons whole milk
  • 1/4 cup chopped pistachios


  • 1. In a small saucepan, bring water and 1/4 cup butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  • 2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 22-25 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Fill puffs with 2-3/4 cups ice cream; replace tops. Cover tightly and freeze.
  • 3. For sauce, place the raspberries in a blender; cover and process until smooth. Strain seeds. Stir in the remaining ice cream until melted. In a small saucepan, heat the chocolate, milk and remaining butter over low heat until melted, stirring constantly.
  • 4. To serve, spoon 2 tablespoons raspberry sauce on each dessert plate; top with filled cream puffs. Drizzle with chocolate sauce; sprinkle with pistachios. Yield: 1-1/2 dozen.

Nutritional Facts

1 each: 128 calories, 8g fat (4g saturated fat), 42mg cholesterol, 65mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 3g protein Diabetic Exchanges:1 starch, 1-1/2 fat

Reviews for Cream Puffs with Raspberry Sauce

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Reviewed Jan. 4, 2011

"For some reason I could not get a smooth ball to form after adding the flour. I started over by using another recipe for the puffs and continued by using this recipe for the remainder. When I served them they looked very pretty on the dish but were too frozen to easily cut with a fork or eat. It would be better to construct the dessert just before serving and not freeze the puffs with the ice cream in them."

Reviewed Aug. 30, 2010

"Made this dessert and it was VERY easy! Everyone loved it! This was my first time making cream puffs.. and it was simple. I didn't yeild 1 1/2 dozen.. but that was due to it being my first time and me destroying a few of them first. Once I got the hang of it, it was great!"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.