| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Tasteofhome |
14 |
servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/2 |
c |
Butter or margarine |
| 1 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 4 |
|
Eggs |
| 1 |
pk |
Cook and serve vanilla pudding mix |
| 1 1/2 |
c |
Milk |
| 1 |
c |
Whipping cream; whipped |
| 1 |
ts |
Vanilla extract |
| 2 |
|
10 ounce frozen strawberries; thawed, |
|
|
Drained |
|
|
OR 2 cups sliced fresh strawberries |
|
|
Confectioner's sugar |
INSTRUCTIONS
In a saucepan over medium heat, bring water and butter to a boil. Add
flour and salt all at once; stir until a smooth ball forms. Remove
from heat; let stand 5 minutes. Add eggs, one at a time, beating well
after each addition. Beat until smooth. Cover a baking sheet with
foil; grease foil. Trace a 12" heart onto foil. Drop batter by
rounded Tablespoonfuls along the outside of the heart (mound should
be almost touching). Bake at 400 degrees for 40-45 minutes or until
golden. Lift foil and transfer to a wire rack. Immediately cut a slit
in each puff to allow steam to escape; cool. In a saucepan, cook
pudding mix and milk according to package directions. Cool. Fold in
cream and vanilla. Place cream puffs on a serving plate; split puffs
and remove soft dough from inside. Spoon filling into puffs; add
strawberries. replace tops; dust with confectioner's sugar. Chill
until serving.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: TASTE OF HOME - FEB/MARCH 1996
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