Cream Puff Valentine

Holidays & Special Occasions Valentines Day Cream Puff Valentine

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    • #235847
      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
      .

      .

      .
      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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Holidays & Special Occasions Valentines Day Cream Puff Valentine