Strawberry-Filled Cream PuffsClick for Printer Friendly Version Cream Puffs:1 cup water
6 tablespoons butter (no substitutes)
1 cup flour
¼ tsp salt
4 eggs
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 from the heat; let stand 5 minutes.
Add eggs, one at a time, beating well after each.
Beat until smooth.
Cover a baking sheet with foil; grease foil.
Drop batter into mounds onto foil.
Bake at 400 degrees for 15 minutes.
Reduce heat to 350 degrees; bake 30 minutes longer.
Remove puffs to a wire rack.
Immediately cut a slit in each for steam to escape.
Filling:1 cup whipping cream
1-3 TBSP sugar
1 tsp vanilla
1-2 cups chopped strawberries
In a mixing bowl, beat cream until soft peaks form.
Gradually add sugar and vanilla; fold in strawberries.
Just before serving, split puffs and remove soft dough.
Add filling; replace tops. Can drizzle with extra crushed berries.
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