Puffs:

1 c. water
1/4 c. (1/2 stick) butter
1/4 tsp. salt
1 c. all-purpose flour
4 eggs

Pudding:

1/3 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
3 c. milk
1 egg, slightly beaten
2 tsp. vanilla
1 drop yellow food coloring (optional)
12 large strawberries, sliced

Prepare a baking sheet with non-stick cooking spray. Bring water, butter and the 1/4 teaspoon salt to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Cool 10 minutes.

Add 4 eggs, one at a time, beating until smooth after each addition. Drop batter by heaping tablespoons, 3-inches apart, onto a baking sheet, making 12 mounds.

Bake in a 400°F oven for 30 minutes or until golden brown and puffy. Cool. Split cream puffs and remove any soft dough from inside.

Meanwhile for pudding, in a saucepan, combine sugar, cornstarch and 1/8 teaspoon salt. Stir in milk. Cook and stir until bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the hot mixture into the beaten egg. Return all to saucepan; cook and stir 2 minutes more. Remove from heat. Stir in vanilla and food coloring, if desired. Pour into a bowl; cover surface with clear plastic wrap. Chill.

To serve, fill cream puffs with pudding and strawberries.

Serves 12.