Strawberry Cream Puffs
Source: Family Circle 1972
Makes 6 puffs
1/2 cup water
1/4 cup (1/2 stick) butter
1/2 teaspoon sugar
1/8 teaspoon salt
1/2 cup flour
2 eggs
Heat water, butter, sugar & salt to a full rolling boil in a large saucepan.
Add flour all at once. Stir vigorously with a wooden spoon until mixture forms a thick smooth ball that leaves sides of pan clean (about 1 minute). Remove from heat; cool slightly.
Add eggs, one at a time, beating well after each addition until paste is shiny-smooth.
Drop by Tablespoonfuls, or desired size onto ungreased cookie sheets.
Bake at 400 for 35-40 minutes, cool.
Just before serving, cut a slice from the top of each puff; remove any filaments of soft dough. Fold sliced berries into cream, spoon about 1/3 cup into each puff; replace tops. Sieve powdered sugar over the top of each puff. Arrange on a serving plate and garnish with strawberries, if desired.
Strawberry Cream Filling:
1 pint fresh strawberries
1/4 cup sugar
1 cup whipping cream
1/2 teaspoon almond extract
Wash strawberries, set aside 6 for garnish. Hull remaining berries; slice into a medium-size bowl; stir in 3 tablespoons of the sugar. Chill at least 30 minutes.
Beat cream with remaining sugar and the almond extract until stiff in a medium-size bowl. Chill.