Cream Puff Heart

• 1 c. water
• 1/2 c. butter or margarine
• 1 c. sifted flour
• confectioners sugar
• 4 eggs
• 2 (10 oz.) pkg. frozen strawberries, drained

1. Fold a 9 x 8 1/2-inch sheet of paper in half lengthwise. Sketch half of a heart on it; cut out.
2. Open paper to full heart; trace with grease pencil on baking sheet.
3. Grease sheet slightly. Heat water and butter in saucepan to boiling; reduce heat.
4. Add flour; stir vigorously over low heat until mixture forms a ball (about 1 minute).
5. Remove from heat.
6. Beat in eggs, one at a time, beating until smooth after each addition.
7. Drop mixture by spoonfuls, with sides touching, along edge of heart outline on greased baking sheet.
8. Bake at 400u0b0 for 45 minutes; cool on rack. Cut off top.
9. Fill shell with Cream Filling; top with strawberry. Replace top.
10. Dust with confectioners sugar.
11. Refrigerate until serving time.
12. Makes 8 servings.

water, butter, flour, confectioners sugar, eggs, frozen strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889262 (may not work)