Serves: 8
Total Calories: 341
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 onto 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.
Filling:
Whip cream until stiff then add sugar and amaretto.
Sauce:
Place raspberries and syrup in blender. Purée for 10 seconds. Press through sieve (discard seeds). In a small saucepan, mix cornstarch 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.
This Amaretto Cream Puffs recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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