Cream Puffs Chambord

1. 1

   Preheat oven to 400 degrees. line baking sheets with parchment paper. Melt butter with water in 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 wellbleneded. Repeat with remaining egg. Spoon mixture to pastry bag fitted with large star 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)

2. 2

   Whip cream intil 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 og 1 puff. Set top half over. Repeat with remaining cream and puffs. Dust with additional powdered sugar. Serve immedately.)

* Per serving · 4 servings · Values may vary.