Serves: 8
Total Calories: 351

Cream Puffs:
1/2 cup butter
1 cup water
1 cup flour
4 eggs
1/4 teaspoon salt

Cream Filling:
1 cup heavy cream
4 teaspoons sugar
1/4 cup amaretto

Sauce:
20 ounces frozen red raspberries in syrup, thawed
2 teaspoons cornstarch
1 tablespoon water

For Cream Puffs:
Preheat oven to 450°. Grease a large cookie sheet. Bring butter and water to boil and add flour. Stir until it forms a ball. Remove from heat and cool slightly. Beat eggs in 1 at a time. Beat well and add salt. Drop by teaspoonfuls on cookie sheet, 2 inches apart. Bake at 450° for 15 minutes; lower heat to 350° for 10–25 minutes. Remove immediately and cool on rack.

For Cream Filling:
Whip cream until stiff and add sugar and amaretto.

For Sauce:
Place raspberries and syrup in blender. Purée for 10 seconds. Press through sieve. In a small saucepan, mix corn starch with 1 tablespoon water. Add purée. Heat, stirring, until mixture thickens and starts to boil. Cool.

Assembly:
Slit Cream Puffs, fill with Cream Filling, and pour Sauce over each one before serving.

Nutritional Facts:

Serves: 8
Total Calories: 351
Calories from Fat: 213

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