Strawberry-Topped Eclair Heart

Name: Strawberry-Topped Eclair Heart
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings.
Ingredients: 3 tablespoons sugar; 1 tablespoon cornstarch; 1 cup milk; 1 egg yolk, lightly beaten; 2 teaspoons vanilla extract; 5 tablespoons butter, divided; 1/2 cup water; 1/2 cup all-purpose flour; 2 eggs; 1 cup whipped topping; 1 cup sliced fresh strawberries; 3 tablespoons semisweet chocolate chips, melted

This original creation looks like it came straight from a gourmet bakery. It's impressive to serve and flavorful as well.

Ingredients

3 tablespoons sugar
1 tablespoon cornstarch
1 cup milk
1 egg yolk, lightly beaten
2 teaspoons vanilla extract
5 tablespoons butter, divided
1/2 cup water
1/2 cup all-purpose flour
2 eggs
1 cup whipped topping
1 cup sliced fresh strawberries
3 tablespoons semisweet chocolate chips, melted

Directions

For filling, combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
Remove from the heat. Gently stir in vanilla and 1 tablespoon butter. Transfer to a bowl. Cover and refrigerate for 1 hour or until chilled.
Meanwhile, in a large saucepan, bring water and remaining butter to a boil. 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.
Trace an 8-in. heart on parchment paper; place on a baking sheet. Spread batter evenly over heart. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack to cool completely.
Fold whipped topping into chilled filling; spread over pastry. Arrange strawberries over filling. Refrigerate until serving. Just before serving, drizzle melted chocolate over berries.