Categories: desserts

Ingredients

• 1 cup water
• 1/4 cup butter (no substitutes)
• 1 cup all-purpose flour
• 4 eggs
• 1/4 cup sugar
• 1 1/2 tbsp cornstarch
• 1 (5-ounce) can evaporated milk, or cream
• 1 cup vanilla yogurt
• 1 1/2 tsp lemon extract
• 1/4 tsp butter-flavored extract
• 1 cup fresh strawberries, sliced
• 1/2 tsp 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 in. apart onto greased baking sheets.

2. Bake at 400 degrees F 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.

3. 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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