1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup flour
1 cup whipping cream
2 tablespoons confectioners' sugar
1 quart strawberries, sliced
Preheat oven to 450 degrees F. Grease a cookie sheet.
Cream Puffs: Combine water and butter in a saucepan and heat until the water boils. Pour the flour and salt into the hot mixture and beat thoroughly. Stir and cook over low heat until the mixture forms a stiff ball. Remove from heat and add unbeaten eggs, one at a time, beating thoroughly after each egg is added. Drop by teaspoonsful onto prepared cookie sheet. For small puffs, bake at 450 degrees F for 20 minutes, then at 325 degrees F for 20 minutes.
Filling: Beat whipping cream until foamy; gradually add confectioners' sugar, beating until soft peaks form. Fold three quarters of sliced strawberries into whipped cream.
Slice cream puffs in half. Fill with strawberry mixture. Arrange remaining sliced strawberries on top; replace tops of cream puffs. Arrange on platter. Garnish with whole strawberries and mint leaves.
Yield: 3 dozen small puffs or 10 large puffs.