STRAWBERRY CREAM PUFF HEART
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.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield Makes 16 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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