Cream Puffs with Raspberry Sauce |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 18 |
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This is the most elegant dessert I make, and all who try it love it. These cute little puffs filled with ice cream are perfect for any special occasion. Ingredients:
1/2 cup water |
1/4 cup plus 1 tablespoon butter, divided |
1/2 cup king arthur unbleached all-purpose flour |
2 eggs |
3 cups vanilla ice cream, divided |
1 package (10 ounces) frozen sweetened raspberries, thawed |
2 ounces semisweet chocolate |
2 tablespoons whole milk |
1/4 cup chopped pistachios |
Directions:
1. In a small saucepan, bring water and 1/4 cup butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 22-25 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Fill puffs with 2-3/4 cups ice cream; replace tops. Cover tightly and freeze.
3. For sauce, place the raspberries in a blender; cover and process until smooth. Strain seeds. Stir in the remaining ice cream until melted. In a small saucepan, heat the chocolate, milk and remaining butter over low heat until melted, stirring constantly.
4. To serve, spoon 2 tablespoons raspberry sauce on each dessert plate; top with filled cream puffs. Drizzle with chocolate sauce; sprinkle with pistachios. Yield: 1-1/2 dozen.
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