Cream Puffs With Raspberry Sauce

1. 1

   In a small saucepan, bring water and 1/4 cup butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

2. 2

   Drop by rounded teaspoonfuls 2 in. apart onto greased

3. 3

   . Bake at 400u00b0 for 22-25 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Fill puffs with 2-3/4 cups ice cream; replace tops. Cover tightly and freeze.

4. 4

   For sauce, place the raspberries in a blender; cover and process until smooth. Strain seeds. Stir in the remaining ice cream until melted. In a small saucepan, heat the chocolate, milk and remaining butter over low heat until melted, stirring constantly.

5. 5

   To serve, spoon 2 tablespoons raspberry sauce on each dessert plate; top with filled cream puffs. Drizzle with chocolate sauce; sprinkle with pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.