Cream Puffs with Raspberry Chambord Sauce

Cream puffs are unusual pastries. Flour is added to a boiled mixture of butter and water, then baked at a high temperature until the mixture becomes a smooth ball of dough with a hollow center. This fairly tasteless mixture is known as choux pastry. When served as a sweet dessert they are called cream puffs — when served with a brown gravy & roast beef, Yorkshire pudding.

Although a very basic shell, these puffs can be made into some pretty elegant desserts. One idea that I had originally developed for a company Christmas party, used Chambord (raspberry) liqueur.

Chambord, France’s Liqueur Royale is a magnificent liqueur created using all natural ingredients. The finest black and red raspberries are blended before being steeped in Cognac to achieve a highly concentrated base. The mixture is then extracted and a second infusion captures the remaining flavors from the berries. The final step marries the berry infusion with Cognac and extracts of Madagascan vanilla, Moroccan citrus peel, honey and hints of fragrant herbs. The result is an unprecedented level of all natural complexities, flavor and aroma.

To fill the puffs, I made a simple pastry cream using instant vanilla pudding mix, spices, whipped cream and some rum flavor to give it an eggnog taste. Once the puffs were filled and placed on a serving dish, I drizzled them with the sauce. Any remaining sauce was served in a dish in the center of the cream puff ‘wreath’. It definitely brought the spirit of Christmas to the dessert buffet table!

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Cream Puffs with Raspberry Chambord Sauce
Votes: 1
Rating: 5
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Servings
Ingredients
Cream Puffs
Eggnog Fluff Filling
Raspberry Chambord Sauce
Servings
Ingredients
Cream Puffs
Eggnog Fluff Filling
Raspberry Chambord Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Cream Puffs
  1. Preheat oven to 400 F. In a saucepan, heat water & butter to a rolling boil. Whisk in flour & salt. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth.
  2. Drop dough by scant 1/4 cupfuls about 3 inches apart onto an ungreased or parchment lined baking sheet. Combine 2 Tbsp milk & egg yolk; brush over tops. Bake until puffed & golden. about 35-40 minutes. Cool away from drafts. Cut off tops; pull out any filaments of soft dough.
Eggnog Fluff Filling
  1. In a large bowl, combine DRY pudding mix, milk, rum extract, nutmeg & ginger. With a mixer blend on low speed; Add whip cream, beating on high speed until soft peaks form, about 1-2 minutes.
Raspberry Chambord Sauce
  1. In a food processor, puree raspberries with water until smooth. Strain into a small saucepan, pressing puree through a mesh. Whisk sugar, cornstarch & liqueur into sauce. Cook all ingredients together over medium high heat until thickened & clear. Remove from heat & add remaining sugar IF DESIRED. Transfer to a non-metalic container, cover & chill until ready to use.
  2. Fill puffs; arrange on serving platter & drizzle with fresh raspberry Chambord sauce. Place remaining sauce in center of cream puff wreath. Serve immediately or cover & refrigerate no longer than 3 hours.

3 thoughts on “Cream Puffs with Raspberry Chambord Sauce”

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