Cream Puff Heart
|Water||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Vanilla pudding mix||3 Ounce (1 Package)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
|Vanilla extract||1 Teaspoon|
|Frozen strawberries/2 cups sliced fresh strawberries||20 Ounce, drained (2 Package, Thawed And Drained)|
|Confectioners sugar||1 Tablespoon|
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 the 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-in.
heart onto foil.
Drop batter by rounded tablespoonfuls along the outside of the heart (mounds should be almost touching).
Bake at 400° 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.
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 confectioners' sugar.
Chill until serving.