STRAWBERRY-LEMON CREAM PUFFS |
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A tangy lemon filling chock-full of berry slices is tucked inside these tender puffs. “My husband is impressed with their great taste and appearance. I like how easy the puffs are to make,” pens Janice Mitchell from Aurora, Colorado. |
Yield: 10 servings |
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| 1 cup | water |
250 mL |
| 1/4 cup | butter (no substitutes) |
50 mL |
1 cup |
all-purpose flour |
250 mL |
| 4 | eggs |
4 |
| FILLING | ||
| 1 cup | sliced fresh strawberries |
250 mL |
| 1 cup | vanilla yogurt |
250 mL |
| 1 can | evaporated milk |
5 oz |
| 1/4 cup | sugar |
50 mL |
| 1 1/2 tbsp | cornstarch |
23 mL |
| 1 1/2 tsp | lemon extract |
7 mL |
| 1/4 tsp | butter flavouring |
1 mL |
| 1/2 tsp | confectioners' sugar
|
2 mL |
| Directions: | ||
| 1. In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. | ||
| 2. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. Drop by ¼ cupfuls 3 inches apart onto greased baking sheets. | ||
| 3. Bake at 400º for 30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open and remove tops; discard soft dough from inside. Set puffs and tops aside to cool. | ||
| 4. For filling, combine sugar and cornstarch in a saucepan. Stir in milk and yogurt until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. | ||
| 5. Stir in lemon extract and butter flavouring. Cool. | ||
| 6. Fold in strawberries. Refrigerate until serving. | ||
| 7. Fill cream puffs; replace tops. | ||
| 8. Dust with confectioner’s sugar. | ||
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