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Cream Puff Heart

 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 King Arthur Unbleached 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.
Nutritional 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.