Make a declaration of love with our Strawberry Cream Puff Heart. This Strawberry Cream Puff Heart is made out of pastry puffs and a creamy filling.
What You Need
Original recipe yields 16 servings
1-1/2 cups water, divided
1/2 cup (1 stick) butter
1 tsp. granulated sugar
1 cup flour
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 pkg. (4 oz.) BAKER'S White Chocolate , finely chopped
1 can (5 oz.) evaporated milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 tsp. powdered sugar
5 fresh strawberries, halved
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Let's Make It
Heat oven to 425°F.
Trace 15x12-inch heart on piece of parchment paper; place on baking sheet. Bring 1 cup water, butter and granulated sugar to boil in medium saucepan. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl. Beat in eggs, 1 at a time, with mixer until well blended. Spoon into freezer-weight plastic bag; cut 1 corner from bottom of bag. Squeeze dough into 16 (1-1/2-inch) mounds, with sides touching and following heart pattern on paper.
Bake 20 min. Reduce oven temperature to 350ºF. Bake 25 min. or until golden brown. Turn oven off; open door slightly. Let cream puffs stand in oven 15 min. Remove from oven; cool completely.
Meanwhile, bring remaining water to boil. Add to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add chocolate; stir until melted. Stir in milk. Refrigerate 15 min. or until thickened but not set. Gently stir in COOL WHIP. (If gelatin mixture is not thick enough to mound, refrigerate until desired consistency.)
Cut cream puff heart horizontally in half using serrated knife. Gently remove top; remove and discard soft dough from center. Fill bottom with gelatin mixture; replace top. Sprinkle with powdered sugar. Top with strawberries.
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Strawberry Flavor Gelatin.
With their built-in portion control, these cream puffs make great treats.
Place 2 cups sliced fresh strawberries in bottom of cream puff before topping with gelatin mixture.
Cream puff dough can be stored, tightly covered, in refrigerator up to 2 days. Let stand at room temperature to soften slightly before using as directed.
Other Uses for Pate a Choux (Cream Puff Dough)
The basic recipe for pate a choux can be used to make cream puffs and eclairs. To make eclairs, just pipe the dough into log shapes and bake until golden brown. Fill and garnish as desired.
Use long serrated knife to cut cream puff heart in half before filling as directed.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.