Cream Puffs Chambord

1. 1

   Preheat oven to 400 degrees.

2. 2

   Line baking sheets with parchment paper. Melt butter with water i medium saucepan, bring to boil. Remove from heat. Add flour, sugar and salt. Stir vigorously until mixture leaves sides of pan. Transfer to food processor. Add 1 egg and process until well blended. Repeat with remaining egg. Spoon mixture into pastry bag fitted with large tip. Pipe onto prepared sheets forming 1 1/2 inch balls. Bake until golden , about 15 minutes. Transfer to racks. Slice in half horizontally. Cool (puffs can be prepared 1 week ahead. Wrap tightly and freeze. Thaw, then recrisp in 300 degree oven for 5 minutes. Cool)

3. 3

   Whip cream until soft peaks form. Blend in 2 tablespoons plus 1 1/2 teaspoons sugar and liqueur.(Cream should be soft) Spoon cream into pastry bag fitted with large star tip. Pipe about 1 tablespoon cream onto bottom half of 1 puff. Set top half over. Repeat with remaining cream and puffs. Dust with additional powdered sugar. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.