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Quick Boozy Raspberry Sauce and Cream Puffs


Quick and easy cream puffs are filled with a creamy filling, and then drizzled with a 2-ingredient run raspberry sauce

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  • 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



Step 1

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.

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