Cream Puffs Preparation
Preheat oven to 375 degrees.
Grease large cookie sheet.
In medium saucepan over high heat, heat 1 cup water, butter or margarine and salt until butter melts and mixture boils.
Reduce heat to low; with wooden spoon, vigorously stir in flour until mixture forms ball and leaves sides of pan; remove from heat.
Beat eggs into mixture until thoroughly blended. Drop batter on cookie sheet in 8 large mounds, 3 inches apart, swirling top of each.
Bake 50 minutes or until golden; cut slit in side of each puff; bake 10 minutes longer. Place puffs on wire rack to cool.
To make Cream Puff Filling:
Prepare one 3.5-ounce package instant vanilla pudding mix as package directs EXCEPT USE ONLY
1 1/4 CUPS MILK. In mixing bowl at high speed, beat 1 cup heavy cream until soft peaks form when beaters are lifted; fold into pudding mixture.
Slice each puff and fill with cream and strawberries (if desired.) These are best served the day they are baked.
Top with chocolate syrup or hot fudge sauce.
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with chocolate syrup or glaze.
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