Cream Puff Heart

1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
1/4 teaspooon salt
4 eggs
1 package (3 ounces) cook-and-serve vanilla pudding mix
1-1/2 cups milk
1 cup whipping cream, whipped
1 teaspoon vanilla extract
2 packages (10 ounces each) frozen strawberries, thawed and drained or 2 cups
sliced fresh strawberries
Confectioners' Sugar

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 5minutes. Add eggs, one at a time, beating well after each adition.
Beat until smooth. Cover a baking sheet with foil; grease foil. Tracea 12-in.
heart onto foil. Drop batter by rounded tablespoonfuls along the outside of
the heart (mounds should be almost touching). Bake at 400-deg. for 40-45
minutes or until golden. Lift foil and transfer to a wire rack. Immediately
cut a slit in each puff to allow steam to escape; cool. In a saucepamn, cook
pudding mix and milk according to package directions. Cool. Fold in cream and
vanilla. Place cream puffs on a serving plate; split puffs and remove soft
dough from the inside. Spoon filling into puffs; add strawberris. Replace
tops; dust with confectioners' sugar. Chill until serving.

Makes: 14 to 16 servings.
Source: Feb/Mar 96 Issue of A Taste of Home, Edna Hoffman of Hebron, Indiana