Cream Puffs with Raspberry Chambord Sauce
Servings
24 puffs
Servings
24 puffs
Ingredients
Cream Puffs
Eggnog Fluff Filling
Raspberry Chambord Sauce
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.