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    Default Cream Puff Valentine

    Cream Puff Valentine

    Recipe By : Country Folk Art Magazine, February 1993
    Serving Size : 8 Preparation Time :0:00
    Categories : Desserts

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup water
    1/2 cup butter or margarine
    1 cup all-purpose flour
    4 eggs
    3 1/8 ounces vanilla pudding mix -- cooked kind
    1 1/2 cups milk
    1 cup whipping cream
    1 pint fresh strawberries -- halved
    --or 20 ounces frozen berries
    --thawed, drained
    powdered sugar

    Preheat the oven to 400 degrees. Fold a 9 x 8 1/2-inch
    piece of paper in half. Sketch half of a heart on it; cut
    out. Open the paper to a full heart. Trace with a pencil
    on a baking sheet or parchment paper. Lightly grease the
    baking sheet, if not using parchment paper. Heat the water
    and butter to boiling; reduce the heat. Add the flour,
    stirring vigorously over low heat for about 1 minute until
    the mixture forms a ball. Remove from the heat. Beat in

    the eggs, one at a time, beating until smooth
    after each addition. Drop the mixture by spoonfuls, with
    sides touching, onto the heart outline on the baking sheet.
    Bake for 45 minutes, or until lightly browned. Cool on a
    rack. Mix the pudding mix and milk in a saucepan; cook
    according to the package directions. Cool completely. Whip
    the cream and add to the cooled pudding. Fold in the
    vanilla extract. Cut off the top of the heart cream puff.
    Fill with the cream filling and top with strawberries.
    Replace the top of cream puff. Dust with powdered sugar.
    Serve at once.
    CC,

    Yeah, This is my life now!

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