| Preparation - Directions: |
Add all flour mixture and stir. Soon it will be smooth. Remove from heat and add 5 to 6 eggs (at room temperature) one at a time. Form small rounds on greased cookie sheet with two teaspoons or 1/2 inch pastry tube. Bake 400° oven 30 minutes or until brown and firm. When done, prick with toothpick, cool in rack. Should make about 3 dozen.
Gently fold 1/2 cup powdered sugar, 2 T. chambord liqueur, 1/2 cup lightly mashed and drained raspberries into 1 pint (whipped) whipping cream. Fill the puffs using pastry tube or spoon.
Toffee: In heavy skillet, stir gently and bring to boil for about 10 to 15 minutes uncovered. It will thicken and turn a light gold. Remove from heat. Quickly dip bottoms of puffs and arrange them in heat-proof platter. Continue in a circle and form a pyramid (you can also make smaller individual servings). Drizzle with leftover toffee and some chocolate sauce. Refrigerate until ready to serve. Pass extra sauce.
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