White Chocolate Strawberry Cream Puff

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What do you do with leftover strawberries? If you are me, you make a white chocolate strawberry cream puff. This dessert was a favorite of my kids. They keep asking me to make it again. I probably will. It takes only a few minutes to prepare and the cream puffs are perfect to make up to 1 day a head of time. You can even freeze them before the fruit is placed inside.

White Chocolate Strawberry Cream Puff

1 cup water

1/2 cup butter

Pinch of salt

1 cup sifted flour

4 eggs

1 pint heavy cream

1/2 cup powdered sugar

1 pkg. instant white chocolate pudding (powder only)

1/2 cup milk

1 tsp. vanilla extract

1 cup fresh strawberries, sliced and lightly sweetened with 2 tbsp sugar if needed

In a medium sauce pan, place water and butter and bring to a boil. Turn the heat on low- and add the sifted flour. Stirring until the dough forms a ball and comes away from the wall of the sauce pan. Remove from the heat completely. Let the dough stand for 10 minutes to cool slightly. Then add to the dough one egg at a time,  stirring until the egg is fully combined into the dough. Repeat until all 4 eggs are incorporated. Using a medium cookie scoop, place rounds of the dough on a parchment lined baking sheet. Bake at 400 degrees for 35-38 minutes until dough is dry and golden brown. Remove from the oven and cool completely. Slice the puff in half horizontally, using your fingers, remove some of the excess dough in the middle to make room for the filling.

To make the filling, whip the heavy cream until soft peaks form. Add the powdered sugar, white chocolate pudding powder, milk and extract. Combine until incorporated and add about 2-3 tbsp. per puff.

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Top the filling with some strawberry slices, then place the top of the puff on the filling and dust with powdered sugar.

Makes 8 large puff or 12 smaller ones.

Happy Baking!

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