Quick and easy cream puffs are filled with a creamy filling, and then drizzled with a 2-ingredient run raspberry saucemore
cup butter or margarine
cup Gold Medal® all-purpose flour
cups whipping cream
tablespoons powdered sugar
cup seedless raspberry jam
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.