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Prep 15min
Total45min
Servings30
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Ingredients
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
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Steps
1
Heat oven to 400°F. 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.
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No nutrition information available for this recipe
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