Just 2 (surprising!) ingredients are needed for this irresistible raspberry sauce served over easy homemade cream puffs!
I have to confess that this was my first time ever making cream puffs homemade.
I had always assumed that they were a super-complicated dessert (especially with a name like “profiteroles”!), and that only a fancy professional pastry chef (or the frozen food aisle) could achieve that light, buttery, gloriously puffy creation fresh out of the oven.
But it turns out, mon ami
, that homemade cream puffs are tres facile
. In English? A BREEZE! And they are all the yummier with this fabulous 2-ingredient quick boozy raspberry sauce!
Oh my goodness. For years I have strained, boiled, reduced, and done all sorts of other things to make raspberry sauces from scratch. But now that I know this secret for this yummy 2-ingredient “sauce” that takes literally seconds to prep and just 5 short minutes to cook, I may be taking this delicious shortcut more often. And I bet you will too!
Here’s the secret to making this quick and easy Cream Puffs with Boozy Raspberry Sauce
Easy Cream Puffs
First we will make the cream puffs. Just bring a stick of butter and a cup of water to a boil in a medium saucepan.
Then stir in a cup of flour, and then 4 eggs until a dough is formed.
Drop the dough onto an ungreased baking sheet by tablespoon-fulls, then bake at 400 degrees F for about 20 minutes until they are puffed and golden.
Voila! It’s cream puff magic! Let the little guys cool, then use a sharp knife to slice them each in two so we can fill them with whipped cream and the raspberry sauce.
Then whip up some homemade whipped cream (or you could also sub in some storebought whipped cream). Spoon a dollop onto the bottom half of each cream puff, or use a pastry bag to pipe it on.
Quick Raspberry Sauce
Then comes the big secret for the sauce!
All you need is a cup of raspberry jam (seedless works best!) and a tablespoon of rum. Whisk the two together in a small saucepan, then heat on the stove until the jam thins out into a sauce. The warmer the sauce, the thinner. The closer it is to room temperature (cooler), the thicker.
Spoon a teaspoon or so of the sauce onto each cream puff, then top with the final “top” of the puff. Tres magnifique!
Super adorable, super easy, and super delish. Dive in!
More Pretty PastriesAli loves music and fun food! Check out her great stuff at her blog site, Gimme Some Oven, and her Tablespoon profile -- and keep watching Quick Dish to see what colorful, nommy recipes she dreams up next