CREAM PUFFS 1 cup water 1/2 cup unsalted butter 1/4 tsp salt 1 cup flour 4 eggs BERRY TOPPING 1/4 cup balsamic vinegar 2 tbs light brown sugar 1 tsp orange zest 1 tbs orange liqueur 1 pint blueberries 1 pint raspberries 1 pint strawberries, sliced WHIPPED CREAM 1 cup heavy cream 2 tbs confectioners sugar 1 tbs orange liqueur

CREAM PUFFS---Heat oven to 400 degrees. Bring water, butter, salt to a boil in saucepan. Add flour, stir until ball forms. Cook 2 min. Transfer dough to bowl. Add eggs, beat until shiny and smooth. Spoon dough into pastry bag without tip. Pipe 12 puffs onto ungreased baking sheets. Bake 35 min. or until puffed and golden. Turn oven off, let puffs stand in oven 10 min. door ajar. Let cool.

TOPPING---Mix vinegar, sugar, zest in microwave cup. Microwave on high 3 min. or until thin syrup. toss syrup, 1 tbs liqueur with berries in bowl just before serving.

WHIPPED CREAM---Beat cream until foamy. Add sugar and liqueur, beat until soft peaks form. Halve puffs horizontally, remove dough from centers. Spoon 2 tbs cream on each bottom, then 1/3 cup topping. Cover with tops. MAKES 12 SERVINGS.*

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