Cream Puff Heart

• 1 cup water
• 1/2 cup butter
• margarine
• 1 cup all-purpose flour
• 1/4 tsp. salt
• 4 eggs
• 1 pkg. vanilla pudding mix
• 1-1/2 cup milk
• 1 cup whipping cream, whipped
• 1 tsp. vanilla extract
• 2 pkg. (10 oz. each) frozen strawberries, thawed and drained
• 2 cups sliced fresh strawberries
• Confectioner's sugar

1. In a saucepan over medium heat, bring water and butter to a boil.
2. Add flour and salt all at once; stir until a smooth ball forms.
3. Remove from heat; let stand 5 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. Beat until smooth.
6. Cover a baking sheet with foil; grease foil.
7. Trace a 12-inch heart onto foil.
8. Drop batter by rounded tablespoonfuls along the outside of the heart (mound should be almost touching).
9. Bake at 400F for 40-45 minutes or until golden.
10. Lift foil and transfer to a wire rack.
11. Immediately cut a slit in each puff to allow steam to escape; cool.
12. In a saucepan, cook pudding mix and milk according to package directions.
13. Cool.
14. Fold in cream and vanilla.
15. Place cream puffs on a serving plate; split puffs and remove soft dough from inside.
16. Spoon filling into puffs; add strawberries.
17. replace tops; dust with confectioner's sugar.
18. Chill until serving.

water, butter, margarine, flour, salt, eggs, vanilla pudding mix, milk, whipping cream, vanilla extract, frozen strawberries, fresh strawberries, s sugar

Taken from www.foodgeeks.com/recipes/3067 (may not work)