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Red Raspberry Cream Puffs

Red Raspberry Cream Puffs


Cream Puffs

  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

Cream Puff Filling

  • 2 cups heavy cream
  • 4 tablespoons granulated sugar
  • 1/4 cup Amaretto liqueur (may be replaced with 1 teaspoon almond extract)

Raspberry Filling

  • 2 (10 ounce) packages frozen red raspberries, thawed
  • 2 tablespoons cornstarch
  • 3 tablespoons granulated sugar

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  1. Cream Puffs: Line a baking sheet with parchment paper. Heat oven to 400 degrees F.
  2. Bring butter, sugar, salt and 1 cup water to a boil in a medium saucepan. Using a wooden spoon, quickly stir in flour. Cook over medium high heat, stirring constantly, until mixture pulls away from sides and a film forms on the bottom of the pan, about 3 minutes. Remove from heat and cool 10 minutes.
  3. Add eggs one at a time, to the butter mixture, beating with a wooden spoon after each addition about 1 minute or until smooth. (Cooks note: add the eggs to the dough one at a time. As you begin stirring the egg into the batter, the batter will appear moist and will separate into clumps. After a minute or two of stirring the batter will become thick, smooth and slightly sticky. That is the time to add another egg.)
  4. Drop dough by heaping tablespoons into 10 mounds, 3 inches apart on prepared baking sheet. Or spoon dough into a pastry-decorating bag fitted with a large star tip (about 5/8 inch opening) and pipe into rosettes on the prepared baking sheet.
  5. Bake in a 400 degrees F oven about 30 minutes or till golden brown and puffy. Remove puffs from baking sheet and cool on a wire rack.
  6. To assemble, cut off the top fourth of each cream puff. Remove any soft dough from inside.
  7. Cream Puff Filling: Whip cream and sugar until stiff peaks form. Gently fold in liqueur.
  8. Raspberry Filling: Drain one bag of thawed red raspberries, place berries in a single layer on paper towels, until ready to use.
  9. In a medium saucepan, heat one package of red raspberries and sugar until sugar is dissolved and berries are soft. Place cornstarch in a small bowl. Remove a few spoonsful of raspberry mixture and add to cornstarch, mix together with fork until smooth. Add cornstarch mix back into saucepan, cook and stir on medium low heat until thickened. Allow to cool. Carefully stir in reserved red raspberries.
  10. Assembly: Arrange bottom portion of cream puff shell on serving plate. Spoon in 3-4 tablespoons of red raspberries. Pipe whipped cream filling on top of raspberries using pastry bag with star tip. Top with remaining portion of cream puff shell. Sprinkle liberally with powdered sugar.

Posted on November 19, 2011 by Cat McKenzie.

Recipe and photo credit (used with permission): Oregon Raspberry and Blackberry Commission