Ingredients
1/4 cup (1/2 stick) butter
1/2 cup water
1/2 cup all purpose flour
1/2 teaspoon sugar
1/3 teaspoon salt
2 eggs
1 cup whipping cream
2 tablespoons plus 1 1/2 teaspoon chambord liqueur
powdered sugar
Preparation
Preheat oven to 400 degrees.
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)
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.
