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Cream Puff Heart

A scrumptious surprise takes shape with this treat from field editor Edna Hoffman of Hebron, Indiana.

14-16 ServingsPrep: 35 min. Bake: 40 min. + cooling

Ingredients

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1-1/2 cups milk
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 cup heavy whipping cream, whipped
1 teaspoon vanilla extract
2 packages (10 ounces each) frozen strawberries, thawed and drained or 2 cups sliced fresh strawberries
Confectioners' sugar

Directions

Cover a baking sheet with foil; grease foil. Trace a 12-in. heart
onto foil and set aside. In a large saucepan, bring the water,
butter and salt to a boil over medium heat. Add flour all at once
and stir until a smooth ball forms. Remove from the heat; let stand
for 5 minutes. Add eggs, one at a time, beating well after each
addition. Continue beating until mixture is smooth and shiny.
Drop batter by rounded tablespoonfuls along the outside of the heart
(mounds should be almost touching). Bake at 400° 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.

2 of 2

Cream Puff Heart (continued)

Directions (continued)

In a saucepan, cook milk and pudding mix according to package
directions. Cool. Fold in whipped cream and vanilla.
Place cream puffs on a serving plate; split puffs open; discard soft
dough from inside. Fill cream puffs just before serving; top with
strawberries and replace tops. Dust with confectioners' sugar.
Refrigerate leftovers. Yield: 14-16 servings.

Nutrition Facts: 1 serving (1 each) equals 189 calories, 13 g fat (8 g saturated fat), 92 mg cholesterol, 160 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.