ENDECA_EXCLUDE_START
Skip to main content
ENDECA_EXCLUDE_END

Quick Boozy Raspberry Sauce and Cream Puffs

Gimme Some Oven Recipe by

Quick Boozy Raspberry Sauce and Cream Puffs

Quick and easy cream puffs are filled with a creamy filling, and then drizzled with a 2-ingredient run raspberry sauce. Simple and delish!

(2 comments)
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 30

Quick Boozy Raspberry Sauce and Cream Puffs  

As prepared by Gimme Some Oven

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


 

How to make 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.

 

Stir flour and eggs into the heated water and butter mixture.

Then stir in a cup of flour, and then 4 eggs until a dough is formed.

 

Drop dough onto baking sheet.

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.

 

Baked pastry puffs.

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.

 

Add a dollop of sweetened whipped cream to the pastry puffs.

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!

 

Heat seedless raspberry jam and rum.

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.

 

Cream puffs with easy raspberry sauce.

Tres magnifique!  Super adorable, super easy, and super delish.  Dive in!


More Pretty Pastries



Ali 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!
See Recipe

Quick Boozy Raspberry Sauce and Cream Puffs

Ingredients

Puffs
1
cup water
1/2
cup butter or margarine
1
cup Gold Medal® all-purpose flour
4
eggs
2
cups whipping cream
2
tablespoons powdered sugar
1
cup seedless raspberry jam
1
tablespoon rum

Directions

  • 1 Heat oven to 400ºF. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
  • 2 On ungreased cookie sheet, drop dough by tablespoon fulls at least 2 inches apart. Bake 18-22 minutes or until puffed and golden. Remove and let cool completely. Then use a knife to slice each puff horizontally.
  • 3 Meanwhile, using an electric mixer, beat the heavy cream and powdered sugar together on medium-high speed until stiff peaks form. Use a piping bag or a spoon to place a dollop of the whipped cream on the bottom half of each puff.
  • 4 Meanwhile, whisk together the jam and rum in a small saucepan over medium heat until the jam has thinned out to your desired consistency. (The cooler the mixture, the thicker. The warmer, the thinner.)
  • 5 Spoon a teaspoon or so of the raspberry sauce on top of the whipped cream on the puffs. Then top with the remaining puff top. Serve immediately, or refrigerate up to 2 hours.
See Post

Comments (2)

Add a Comment

See something fishy? Let us know. We'll take down any content that violates our Community Guidelines.

Report Abuse

Oh no! What's wrong?





Thank you for your report.
ENDECA_EXCLUDE_START

tablespoon: sharing joyful noms™

The place to feed your fix for recipes, food hacks, how-tos and party ideas.

ENDECA_EXCLUDE_END