1 c Water
1/2 c Butter
1 c All-purpose flour
1/4 ts Salt
4 Eggs
3 oz Pkg cook-and-serve vanilla pudding mix
1 1/2 c Milk
1 c Whipping cream; whipped
1 ts Vanilla extract
20 oz Frozen strawberries; thawed and drained -OR-
2 c Fresh strawberries; sliced
Confectioners' sugar
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 adition. 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
(mounds should be almost touching). Bake at 400°F for 40 to
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 saucepamn, 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 the inside.
Spoon filling into puffs; add strawberris. Replace tops; dust with
confectioners' sugar. Chill until serving.
