1 cup water
 1/2 cup butter or margarine
 1 cup all-purpose flour
 1/4 teaspooon salt
 4 eggs
 1 package (3 ounces) cook-and-serve vanilla pudding mix
 1-1/2 cups milk
 1 cup whipping cream, whipped
 1 teaspoon vanilla extract
 2 packages (10 ounces each) frozen strawberries, thawed and drained or 2 cups
sliced fresh strawberries
 Confectioners' Sugar
 In a saucepan over medium heat, bring water and butter to a boil.  Add flour 
 and salt all at once; stir until a smooth ball forms.  Remove from the heat; 
 let stand 5minutes.  Add eggs, one at a time, beating well after each adition.	
 Beat until smooth. Cover a baking sheet with foil; grease foil.  Tracea 12-in. 
 heart onto foil.  Drop batter by rounded tablespoonfuls along the outside of 
 the heart (mounds should be almost touching).  Bake at 400-deg. for 40-45 
 minutes or until golden.  Lift foil and transfer to a wire rack.  Immediately 
 cut a slit in each puff to allow steam to escape; cool.  In a saucepamn, cook 
 pudding mix and milk according to package directions.  Cool. Fold in cream and 
 vanilla.  Place cream puffs on a serving plate; split puffs and remove soft 
 dough from the inside.  Spoon filling into puffs; add strawberris.  Replace 
 tops; dust with confectioners' sugar.  Chill until serving.
 Makes: 14 to 16 servings.
 Source: Feb/Mar 96 Issue of A Taste of Home, Edna Hoffman of Hebron, Indiana