Strawberry-Lemon Cream Puffs |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A tangy lemon filling chock-full of berry slices is tucked inside these tender puffs. Ingredients:
1 cup water |
1/4 cup butter |
1 cup flour |
4 eggs |
1/4 cup sugar |
1 1/2 tablespoons cornstarch |
1 (5 ounce) can evaporated milk |
1 cup vanilla yogurt |
1 1/2 teaspoons lemon extract |
1/4 teaspoon butter flavoring |
1 cup sliced fresh strawberries |
1/2 teaspoon confectioners' sugar |
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. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. Drop by 1/4 cupfuls 3 inches apart onto greased baking sheets.
2. Bake at 400 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. 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. Stir in lemon extract and butter flavoring. Cool. Fold in strawberries. Refrigerate until serving. Fill cream puffs; replace tops. Dust with confectioners' sugar.
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