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Pate a Choux
with Raspberry Liqueur
Hot Fudge Sauce
Makes 6 Servings
*1 cup water
*4 ounces butter
*1/2 tablespoons salt
*6 ounces flour
*3 eggs
*2 cups whipping cream
*2 ounces Chambord liqueur
*2 ounces sugar
*1 ounce grenadine
*French vanilla ice cream
*Stonewall Kitchen Raspberry Liqueur Hot Fudge Sauce
1Heat water, butter and salt. Bring to a boil. Add flour; stir well and add eggs (1 at a time).
2Heat until mixture falls from the sides of the pot, about 2 minutes. Remove from heat.
3Place in pastry bag and pipe into 1-inch balls (may also drop by the tablespoon full) on a baking sheet and bake at 350F degrees for 12-15 minutes or until pastry is golden brown.
4To prepare whipped cream, blend together whipping cream, Chambord, sugar and grenadine to desired consistency.
5To serve, slice pastry balls in half, place dollop of French vanilla ice cream on bottom half, place top half over ice cream.
6Top with warmed Stonewall Kitchen Raspberry Liqueur Hot Fudge Sauce. Garnish with whipped cream.
Stonewall Kitchen®
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