Cream Puff Valentine

[Candace]

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
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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.

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