Cream Puff Heart



14 servings



1 cup water
1/2 cup butter or
1 cup all-purpose flour
1/4 tsp. salt
4 eggs
1 pkg. vanilla pudding mix
1-1/2 cup milk
1 cup whipping cream, whipped
1 tsp. vanilla extract
2 pkg. (10 oz. each) frozen strawberries, thawed and drained or
2 cups sliced fresh strawberries
Confectioner's 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 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-inch heart onto foil. Drop batter by rounded tablespoonfuls along the outside of the heart (mound should be almost touching). Bake at 400°F 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.

Similar Recipes


0 Recipe Reviews