Strawberry Cream Puff



  • 2/3 cup Pillsbury's Best all purpose or unbleached flour
  • 1/3 cup Darigold Butter
  • 2 - 5 teaspoons ice water


  • 1/2 cup water
  • 1/4 cup Darigold Butter
  • 1/2 cup all purpose or unbleached flour
  • 2 eggs


  • 1 cup Darigold Whipping Cream
  • 1/3 cup powdered sugar
  • 1/4 cup Darigold Sour Cream
  • 1 pint (2 cups) sliced fresh strawberries
  • 2 tablespoons semi-sweet chocolate chips
  • 1 tablespoon Darigold Butter


Cut heart-shaped pattern about 10 inches long and 9 inches wide from waxed paper or aluminum foil. Heat oven to 375°F. Lightly spoon flour into measuring cup; level off. Place 2/3 cup flour in small bowl. Using fork or pastry blender, cut 1/3 cup butter into flour until mixture resembles fine crumbs. Sprinkle with ice water, 1 teaspoon at a time, tossing lightly with fork until mixture is moistened and soft dough forms.

Place dough on ungreased cookie sheet. Place pattern over dough. Using pattern as a guide, press dough evenly into heart shape; remove pattern.

In medium saucepan, combine 1/2 cup water and 1/4 cup butter. Bring to a boil over medium heat. Stir in 1/2 cup flour. Cook until mixture leaves sides of pan in smooth ball, stirring constantly. Remove from heat. Add eggs 1 at time, beating vigorously after each addition until mixture is smooth and glossy. With back of spoon, spread puff mixture over crust to within 3/4 inch of edge of crust, building up sides and shaping into heart.

Bake at 375°F for 20 minutes. Remove from oven. With fork, prick center of puff once. Bake an additional 20 to 30 minutes or until deep golden brown and puffed. Cool completely on cookie sheet.

To assemble, slide cooled puff shell onto serving plate. In small bowl, beat whipping cream and sugar until stiff peaks form. Fold in sour cream. Spoon onto puff shell. Arrange strawberries over heart shape, overlapping slightly, over whipped cream mixture.

In a small saucepan over low heat combine chocolate chips and 1 tablespoon butter; stir until smooth. Drizzle over strawberries. Serve immediately. Store in refrigerator.


Makes 8 to 10 servings.


Tip: Slice peaches, grapes, nectarines or raspberries can be substituted.