The old adage “April showers bring May flowers” might be true, but May also means homegrown strawberries and lots of fresh eggs. If you have an abundance of both, you may want to try one of my favorite recipes – Strawberry Cream Puffs.
This makes both an attractive and yummy dessert that looks like you took all day to prepare; however, it can be put together in less than an hour. And, the light fluffy pastry makes a great alternative to strawberry shortcake.
The puffs can be made hours ahead of time, but they must be kept refrigerated until you’re ready to serve them.
STRAWBERRY CREAM PUFFS
1 cup water
1/2 cup butter or margarine
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
2 pints fresh strawberries, sliced
1/2 cup sugar
1 (8-ounce) carton whipped topping
Powdered sugar (for dusting)
Optional: Extra sliced strawberries, mint leaves
In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny.
Drop by tablespoonsful 2 inches apart on a large ungreased cookie sheet (Make 10).
Bake at 400 degrees for about 25 minutes or until golden brown. Cool on a wire rack.
For the filling, combine berries and 1/2 cup sugar. Chill 30 minutes. Combine berries with whipped topping. Just before serving, cut off tops of puffs. Fill cream puffs and replace tops. Sprinkle with powdered sugar, and if you wish, garnish with the extra berry slices and mint leaves.
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