Strawberry Puffs

Ingredients

2 pint baskets strawberries, stemmed and sliced
Sugar
1/2 cup water
1 /4 cup butter
1/2 teaspoon salt
1/2 cup all-purpose flour
2 eggs
1 cup whipping cream
1 teaspoon vanilla
1/3 cup prepared fudge sauce
Powdered sugar

Directions

In bowl toss strawberries with sugar, to taste; cover and chill. Preheat oven to 400 degrees. In 1-quart saucepan bring water, butter and salt to boil. Remove from heat; stir in flour all at once to blend thoroughly. Set over medium heat.

Cook and stir until mixture pulls away from side of pan and forms a ball. Remove from heat and cool slightly. Thoroughly beat in eggs one at a time. Spoon batter in 6 equal mounds, spaced apart, onto lightly greased baking sheet.

Bake in center of oven 20 to 25 minutes until puffs are evenly browned. Turn off oven. Remove from oven and with thin knife cut a slit in each puff.

Return to oven for 10 minutes, then cool completely on rack. In bowl whip cream to form soft peaks; sweeten with sugar, to taste, and flavor with vanilla. To assemble, halve puffs horizontally with serrated knife. Fill puffs with whipped cream and some of the strawberries.

Drizzle with fudge sauce, thinning with a little water, if needed.

Cover with puff tops. Dust lightly with powdered sugar. Serve with remaining strawberries, and accompany with additional fudge sauce, if desired.

Source: Recipes and photographs provided courtesy of the California Strawberry Commission. ©  2007 California Strawberry Commission. All rights reserved.