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Cream Puffs with Raspberry Sauce

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
  • Makes
    1-1/2 dozen


  • 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


  • 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.
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