Cream Puffs Chambord

• 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

1. Preheat oven to 400 degrees.
2. 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)
3. 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.

butter, water, flour, sugar, salt, eggs, whipping cream, chambord liqueur, powdered sugar

Taken from www.epicurious.com/recipes/member/views/cream-puffs-chambord-50008288 (may not work)