Cream Puffs with Raspberry Sauce Recipe

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Cream Puffs with Raspberry Sauce Recipe
Cream Puffs with Raspberry Sauce Recipe photo by Taste of Home
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Cream Puffs with Raspberry Sauce Recipe

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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.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + freezing
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + freezing

Ingredients

  • 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

Directions

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.
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.
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.
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.
Originally published as Cream Puffs with Raspberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p74

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: 1-1/2 fat, 1 starch.

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  • 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.
Originally published as Cream Puffs with Raspberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p74

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Reviews forCream Puffs with Raspberry Sauce

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MY REVIEW
Firstlady03 User ID: 5456388 65836
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."

MY REVIEW
JessandPete User ID: 4471482 65834
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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