For this week’s dessert, Barbi suggested something NOT chocolate (shock of the century!!!). Searching through one of my many cookbooks, I came across this recipe for Strawberry-Lemon Cream Puffs. After reading through the recipe twice, I realized that it was definitely do-able, even though I didn’t have all the ingredients. That’s not always a problem since I almost never follow a recipe exactly anyway! Here is the original recipe, taken from “The Best of Country Cooking 2004”, with my changes at the end. Who knew fruit could go over so well with a chocoholic?
1 cup water
1/4 cup butter
1 cup flour
1/4 cup sugar
1 1/2 tbsp. cornstarch
5 oz evaporated milk
8 oz vanilla yogurt
1 1/2 tsp. lemon extract
1/4 tsp. butter flavoring
1 cup sliced fresh strawberries
1/2 tsp. confectioners’ sugar
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 on greased baking sheets. Bake at 400 degrees 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 evaporated 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 powdered sugar.
Changes: Since I did not have vanilla yogurt, I used a 6-oz cup of blueberry yogurt and added 1/4 cup of light sour cream. I had no lemon flavoring either, which is really a good thing since the man of the house depsises any hint of lemon! I used vanilla flavoring instead and used almond flavoring for the butter flavoring. I also added a handful of frozen blueberries along with the strawberries.
I used a muffin pan instead of a baking sheet, so I ended up with 12 puffs instead of the called-for 10.