Strawberry Cream Puffs

A family recipe from Sherry Adams.

Getting ready: 45 min · Cooking: 35 min · Feeds: 12

Ingredients

• 1 cup water
• 1/2 cup butter or margarine
• 1 tsp. sugar
• 1/4 tsp. salt
• 1 cup flour
• 4 eggs
• 2 pints fresh strawberries, sliced
• 1/2 cup sugar (divided)
• 2 cups whipping cream
• Powder sugar (optional)

Directions

1. In a large sauce pan bring water, butter, sugar and salt to a boil.
2. Add the flour all at once; stir briskly until the mixture leaves the sides of the pan and forms a smooth ball.
3. Remove from the heat and let stand for 5 min.
4. Add eggs one at a time, beating well with wood spoon after each addition.
5. Continue beating until mixture is smooth and shiny.
6. Drop by 12 rounded tablespoonfuls 3 in. apart onto a greased baking sheet.
7. Bake 400 degrees for 30-35 min. or till golden brown.
8. Transfer to wire rack; immediately cut a slit in them to let the steam escape.
9. Cool, now cut off the top and set aside. Remove soft dough from inside with a fork and discard.
10. Let them cool and add filling.
11. For the filling: put 1/4 cup sugar in berries and chill for 30 min.
12. Beat cream with rest of sugar until stiff; fold in the berries.
13. Fill cream puffs and replace tops.
14. Dust top with powder sugar (optional).