1/2 c. butter
1 c. water
1/4 tsp. salt
1 c. sifted all-purpose flour
5 eggs
1/4 c. sliced blanched almonds
2 pt. fresh strawberries or 4 lg. oranges and 2 bananas
1/4 c. Kirsch or Grand Marnier (optional)
1/2 to 3/4 c. granulated sugar
1 tbsp. lemon juice
2 c. heavy cream

Make early in the day or on day before.

Start oven at 375 degrees. In small pan, bring butter, water, and salt, to a rolling boil. Add flour all at once, then beat with spoon over low heat until mixture leaves sides of pan and forms a compact ball. Remove from heat. Add 4 eggs, one at a time, beating well with spoon, after each addition until smooth and satin-like.

On a large cookie sheet, draw a 9-inch circle, then grease it well.

With small spatula, spread cream-puff dough, just within the drawn circle. Brush top with remaining egg, beaten, then sprinkle with almonds. Bake ring 40 minutes. Then lower oven heat to 325 degrees. With sharp knife, cut a few slits around sides of wreath to let steam escape. Bake 10 minutes longer, then remove to wire rack, cool, and cover with wax paper.

About 40 minutes before serving: Split cream-puff wreath in half crosswise. Hull and quarter strawberries or section oranges. Then half and slice bananas. Toss strawberries with Kirsch and sugar (or oranges and bananas with Grand Marnier, sugar, and lemon juice).

Whip cream until it forms stiff peaks that hold their shape. Blend fruit mixture with whipped cream, then spread over bottom of wreath. Top with other half. Refrigerate until served. 12 wedges.