Who doesn’t love cream puffs? These are small enough for your littlest Valentines to enjoy -- and filled with a pretty pink mousse.

Cream puffs

•	1 cup 250 mL water
•	1/2 cup 125 mL butter
•	2 tsp. 10 mL sugar
•	1 cup 250 mL all-purpose flour
•	4 eggs

Strawberry mousse filling:

•	1-1/2 cups 375 mL frozen strawberries, thawed
•	1/3 cup 75 mL granulated sugar
•	2 cups 500 mL whipping cream
•	icing sugar for dusting

1. Preheat the oven to 400º F (200º C). Line two cookie sheets with parchment paper.
2. In a medium saucepan combine water, butter and sugar, and bring to a boil over medium-high heat. Add the flour all at once, stirring constantly over low heat until the mixture leaves the side of the pan and forms a ball. Remove pan from heat and let cool for a minute or two.
3. With an electric mixer, beat the eggs into the flour mixture one at a time, beating well after each egg, until the batter is smooth and glossy.
4. Drop the cream puff mixture by heaping tablespoons onto the prepared cookie sheets. There should be 24 blobs of batter. Leave plenty of room between them for expansion -- they’ll puff to more than double as they bake. Bake for 35 minutes, then open the oven door and quickly cut a hole into the side of each puff to allow steam to escape, and continue to bake for another 5 minutes. The puffs should be golden brown with a crisp exterior. Let cool completely.
5. Now make the filling. In a blender or food processor, puree the strawberries with the sugar until smooth. In a mixing bowl, beat the whipping cream with an electric mixer until stiff, then add the strawberry puree and beat until well mixed.
6. Slice the top off each puff and spoon in some of the strawberry mousse filling. Replace the top and arrange on a platter. When all the puffs are filled, dust lightly with icing sugar and serve as soon as possible.

Makes 24 strawberry-filled puffs.

How kids can help:

•	Spoon the cream puff dough onto baking sheets.
•	Help fill with the strawberry mousse.
•	Dust puffs with icing sugar