Strawberry Cream Puff Dessert Cake
|Sweet cream puff||1 Cup (16 tbs)|
|Chantilly cream||1 Cup (16 tbs)|
|Strawberries||1 Cup (16 tbs), crushed|
|Strawberries||3 Cup (48 tbs)|
|Confectioner's sugar||2 Tablespoon|
Trace a ring on lightly greased and floured baking sheet.
Spoon Cream-Puff Pastry in large dollops on tracing mark.
Smooth top with small spatula; fill in between dollops.
Bake in preheated 450Â°F oven 8 minutes.
Reduce oven temperature to 350Â°F; bake 30 to 40 minutes or until dry.
Cool on wire rack; split in half crosswise.
Place bottom half of ring on serving dish; spread with about 1/2 of Chantilly cream.
Cover with crushed strawberries.
Place top half of ring over strawberries.
Spoon the remaining Chantilly Cream into pastry bag with large star tube affixed.
Pipe around base; pipe dollops of cream over top.
Arrange whole strawberries around base and inside edge.
Dust with confectioners' sugar.
Place remaining whole strawberries in center.