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Strawberry Cream Puffs

1 cup water
1/2 cup butter, cubed
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
CREAM FILLING:
2 pints fresh strawberries, sliced
1/2 cup sugar, divided
2 cups heavy whipping cream
Confectioners' sugar
Additional sliced strawberries
Mint leaves

In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all
at once and stir until a smooth ball forms. Remove from the heat and beat in
eggs, one at a time. Continue beating until mixture is smooth and shiny. Drop
by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake
at 400° for about 35 minutes or until golden brown. Cool on a wire rack.
For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. Beat cream

Printed from tasteofhome.com May 17, 2008

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Strawberry Cream Puffs cont.

and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine
berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with
confectioners' sugar, and serve with additional berries and mint leaves.

Yield: 10 cream puffs.