Cream Puff Heart Recipe
Cream Puff Heart Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A scrumptious surprise takes shape with this treat from field editor Edna Hoffman of Hebron, Indiana.
MAKES:
14-16 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min. + cooling
MAKES:
14-16 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min. + cooling

Ingredients

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

Directions

In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove form the heat; let stand 5 minutes. Add eggs, one at a tine, beating well after each addition. Beat until smooth. Cover a baking sheet with foil; grease foil. Trace a 12-in. heart onto foil. 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.
In a saucepan, cook pudding mix and milk according to package directions. Cool. Fold in cream and vanilla. place cream puffs on a serving plate; split puffs and remove soft dough from inside. Spoon filling into puffs; add strawberries. Replace tops; dust with confectioners' sugar. Chill until serving. Yield: 14-16 servings.
Originally published as Cream Puff Heart in Taste of Home February/March 1996, p67

Nutritional Facts

1 each: 189 calories, 13g fat (8g saturated fat), 92mg cholesterol, 160mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 4g protein.

  • 1 cup water
  • 1/2 cup butter or margarine
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1-1/2 cups milk
  • 1 cup whipping cream, whipped
  • 1 teaspoon vanilla extract
  • 2 packages (10 ounces each) frozen strawberries, thawed or 2 cups sliced fresh strawberries
  • Confectioners' sugar
  1. In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove form the heat; let stand 5 minutes. Add eggs, one at a tine, beating well after each addition. Beat until smooth. Cover a baking sheet with foil; grease foil. Trace a 12-in. heart onto foil. 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. In a saucepan, cook pudding mix and milk according to package directions. Cool. Fold in cream and vanilla. place cream puffs on a serving plate; split puffs and remove soft dough from inside. Spoon filling into puffs; add strawberries. Replace tops; dust with confectioners' sugar. Chill until serving. Yield: 14-16 servings.
Originally published as Cream Puff Heart in Taste of Home February/March 1996, p67

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