How Do You Make Honey Strawberry Cream Puffs?
Baked puff shells filled with lemon cream filling served with homemade strawberry sauce on top. Boil butter, water, sugar and salt over high heat in a large saucepan. When water is bubbling hot, add in flour all at once and stir until contents forms into big ball. Remove saucepan from heat. Beat in one at a time, the eggs. Continue beating the mixture until shiny and smooth. Preheat oven to 400 degrees F. Drop by one tablespoonfuls on a large ungreased baking sheet, keep each tablespoon drops about 2″ apart. Bake at 400 degree F for about 28 minutes or until outside is golden brown in color. Meanwhile, make the puff filling. Whisk honey, milk and pudding mix for 2 minutes in medium a bowl. Cover and chill in the fridge for at least 40 minutes. Remove puffs to a wire rack to cool when done baking. Pierce one hole on a side of each puff with a toothpick to help steam to escape. Cool to room temperature. Make the sauce while the puffs are cooling. Quarter the strawberries. Set aside. Comb
