1/2 cup butter
1 cup sifted flour
4 eggs
1 (10 oz) package frozen strawberries,
thawed and drained
Powdered sugar
Make a heart shape outline with pencil on a baking sheet. Grease sheet lightly. Bring water and butter to boiling. Reduce heat. Add flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, one at a time. Drop mixture by spoonfuls, with sides touching, onto heart outline on baking sheet. Bake at 400 degrees for 45 minutes. Cool on a rack. Cut off top. Fill shell with cream filling, top with strawberries. Replace top. Dust with powdered sugar. Serve at once.
1 1/2 cups milk
1 cup heavy cream, whipped
1 teaspoon vanilla
Combine pudding and milk in a medium saucepan. Cook, stirring constantly, over medium heat until mixture comes to a full rolling boil. Remove from heat. Cover surface of pudding with waxed paper. Cool until chilled but not set. Fold in whipped cream and vanilla.
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