Why not try something other than the traditional meetha for this Eid. This recipe serves about 15 to 20 people.

Ingredients:

10 strawberries Fresh/ or Frozen

2 egg yolks

2 cups heavy cream

¼ cup granulated sugar

¼ cup cornstarch

1 cup water

8 tablespoons butter

1 cup flour

1 tablespoon vanilla

3 eggs

Directions:

1. Preheat oven to 425°F/220°C.
2. Cut the tops off the strawberries and cut into pieces. Set aside.
3. In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
4. Once the mixture starts to thicken, add in the strawberries, stirring until smooth.
5. Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.
6. In a pot, combine the water and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.
7. Add in the vanilla and eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip.
8. On a baking sheet lined with parchment paper, pipe 1-inch mounds.
9. Bake for 20 minutes until the pastry has risen considerably and the insides are dry.
10. Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
11. Microwave the chocolate at 30-second intervals until smooth. Mix in coconut oil if using.
12. Dip the top of each filled cream puff into the chocolate, dripping off any excess.

Enjoy!