Cream Puffs

I made these last night and they are to die for!

Of course I can't give away the secret canoli recipe from Recipe for Love but I can share one that's always been a hit in our house!I love strawberries. And I love cream puffs. So easy-to-bake cream puffs with strawberry sauce? Enough to steal my heart, for sure.

Okay, here goes. The recipe for Steal-My-Heart Cream Puffs:

Puffs:
1/2 cup water
1/4 cup very cold butter, cut into pieces
1/2 cup flour
2 teaspoons granulated sugar
2 eggs, whisked together

Filling:
1 cup heavy cream
5 teaspoons granulated sugar
1/4 cup Amaretto liqueur

Strawberry Puree:
4 cups strawberries, mashed and passed through a sieve
2 teaspoons cornstarch
1 tablespoon water

Grease a cookie sheet and set aside.

Pre-heat over to 375 degrees.

Heat water and butter in saucepan over medium heat until water comes to a boil and butter melts. Lower heat to a simmer and add sugar and flour. Stir briskly until mixture forms a ball. Remove from heat and cool slightly. When dough has cooled a bit, add beaten eggs and mix well. Drop dough by tablespoonsful onto prepared cookie sheet and bake for 35 minutes. When golden colored, remove from oven and cool on a wire rack.

While cream puffs bake, whip cream and sugar until stiff peaks form. Gently fold in liqueur.When puffs have cooled, cut in them in half and fill. They may also be filled by using a pastry bag, if you prefer.

If not serving right away, place filled cream puffs in fridge.

Just before serving, make the puree by placing all remaining ingredients in a small saucepan over medium heat. Stir constantly, until mixture thickens. Cool slightly before serving with cream puffs.

Enjoy!