Graham Cracker Cream Puffs with Strawberry Filling

=Description= Purchased from the Miller Estate in Wylie, Texas in 1994. Notation on card indicates it came from an old Metropolitan Cookbook. Date 1917. =Ingredients=
 * 8 square graham crackers, finely rolled
 * 3 tablespoons all-purpose flour
 * 2/3 cup water
 * 2 eggs
 * 1/3 cup butter
 * 1/8 teaspoon salt

=Directions=


 * 1) Combine crumbs and flour, set aside.
 * 2) In saucepan over high heat, heat water, butter and salt until butter melts and mixture boils.
 * 3) Remove from heat and quickly stir in crumb mixture, beating vigorously with wooden spoon until mixture leaves sides of pan in a ball.
 * 4) Add eggs, one at a time, beating until thoroughly blended.
 * 5) Chill pan in ice water until cool.
 * 6) Drop batter on cookie sheet in 6 mounds.
 * 7) Bake in preheated 400 degree oven about 40 minutes.
 * 8) Turn oven off.
 * 9) With sharp knife, make small slit in side of each puff. Leave in oven for 30 more minutes.
 * 10) Cool. With sharp knife, cut off  tops of puff and fill with strawberry filling.

Strawberry Filling:
 * 1 small container extra creamy whipped topping
 * 1 quart strawberries, sliced and divided


 * 1) Mix whipped topping with three-fourths of the strawberries.
 * 2) Place in bottom of crème puff shells.
 * 3) Top with the remaining Berries before serving.
 * 4) Sprinkle with confectioner's sugar if desired.

Contributed by
Cat's Recipes Y-Group