1/2 cup water
1/4 cup butter, cut into pieces
1/2 cup unsifted flour
1 teaspoon granulated sugar
1 cup heavy cream
4 teaspoons granulated sugar
1/4 cup Amaretto liqueur
2 (10 ounce) packages frozen red raspberries, thawed
2 teaspoons cornstarch
1 tablespoon water
Grease large cookie sheet.
Heat water and butter in saucepan over medium heat until water has come to boil and butter melted. Reduce heat. Add sugar and flour all at once. Stir briskly with wooden spoon until mixture forms ball. Remove from heat. Cool slightly and beat in eggs, one at a time, until well mixed. Drop dough by tablespoonful onto cookie sheet. Bake at 375 degrees F for 30 to 35 minutes. Cool on wire rack.
Filling: Whip cream and sugar until stiff peaks form. Gently fold in liqueur.
When puffs are cool, cut in half and spoon in filling. You may refrigerate puffs at this point for a day or freeze up to 2 weeks. (Thaw in refrigerator 2 hours before serving.)
Puree: Place raspberries and their syrup into sieve to remove seeds.
In small saucepan mix cornstarch with water. Add raspberry puree. Heat stirring constantly, just until mixture thickens and begins to boil. Cool.
Place puffs on platter and sprinkle with powdered sugar. Serve with puree.