Happy Holidays from Food Frenzie!
Heat oven to 400 degrees F. In a medium saucepan, combine water and butter over medium heat; bring to a boil. Add flour all at once and stir vigorously until dough comes together. Remove from heat; let cool 5 minutes.
Add eggs, 1 at a time, stirring quickly & beating well after each, beating until mixture is smooth and satiny.
Drop in 8 or 9 rounds, 3 inches apart, onto sprayed baking sheet. Bake 30-35 minutes, until golden. Remove from baking sheet; cool away from draft.
Split cream puffs in half and remove any soft dough from the insides.
In a large bowl, whip the heavy cream until stiff peaks form. Fold pudding into the whipped cream until well blended. Remove tops from cream puffs; place bottoms on a large, decorative platter, sides touching, forming a "wreath". Fill bottoms with filling; replace tops.
Melt semisweet chocolate over very low heat or in microwave. Using a fork, dip dry strawberries into the chocolate, letting excess chocolate drip back into pan. Place coated strawberries on a wax paper-lined cookie sheet. Refrigerate until chocolate is set.
Just before serving, gently pile coated strawberries into the center of the cream puff wreath. Refrigerate leftovers.
Optional: Melt the white chocolate and drizzle over the coated strawberries. Let set again. Garnish with fresh mint leaves.
By Food Frenzie from Saginaw, MI
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!