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Cream Puff Heart

A scrumptious surprise takes shape with this treat from field editor Edna Hoffman of Hebron, Indiana.
  • Total Time
    Prep: 35 min. Bake: 40 min. + cooling
  • Makes
    14-16 servings

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