Cream Puffs~Dolly's

Recipe

Ingredients:

1 cup water

1/2 cup butter

1 cup all-purpose flour

4 eggs

Cream Filling (recipe below)**

Heat over to 400 degrees. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased baking sheet.

Bake 35 to 40 minutes or until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs with Filling of choice. Replace tops; dust with confectioners' sugar. Refrigerate until serving time.

note: make sure cream puffs are completely cooled before filling...

12 cream puffs or 24 miniature puffs

Cream Filling Recipe**

3/4 cup whipping cream

1/4 to 1/3 cups sifted powdered sugar

3 cups fresh strawberries, sliced (optional)

{note: I made miniature puffs so I did not put strawberries into my cream. I made cream and topped with sliced strawberry ten put top on and dusted with powdered sugar}

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold three-fourths of sliced strawberries into whipped cream; fill cream puffs with mixture. Arrange remaining sliced strawberries on top. Replace tops of cream puffs. Dust with powdered sugar if desired.

Another option for filling:

Vanilla or Chocolate Pudding Filling

1 small package of instant vanilla or chocolate pudding mix

1 cup heavy cream

1/2 cup milk

Mix together 1 or 2 minutes then store in the refrigerator until set and chilled

Pipe pudding into cream puffs

Dust with powdered sugar

drizzle with melted chocolate