One of the most terrifying things would be to be buried alive. Halloween is the perfect time to think about that and avoid it – scary creatures everywhere, corpses, graveyards, coffins, and vampires, as well as horror movies depicting frightening scenarios. However, if you’re planning to host a Halloween BOO-ffet, you may want to serve (Straw)berried Alive, which is simply a decadent puff of Pâte à Choux (profiterole) filled with chocolate pudding and fresh strawberries, topped with chocolate ganache, and drizzled in a bloody glaze. (Remember, the dishes at a proper Halloween BOO-ffet can have creepy names, and be served in coffins or on scary trays, but the actual dish must be made of highest quality ingredients and be yummy).


These (Straw)berried Alive puffs are a bit messy to eat, and there are four components to them, but each of the components is easy to make – instant puddings, sliced strawberries, and microwave ganache – and can be made ahead before assembly. These will be a big hit at your BOO-ffet.

24 Puffs

Choux Puffs:
1 cup water
1/2 cup butter, (1 stick)
1 cup flour
1/2 teaspoon salt

4 eggs

Filling:
1 3 oz. package instant chocolate pudding mix
1 1/2 cups milk
2 cups fresh strawberries, sliced


Topping:
1/2 cup whipping cream
1 cup semi-sweet chocolate chips

Bloody Drizzle:
1 4.25 ounce package raspberry flavored Danish Dessert
2 1/4 cups water

1. Preheat oven to 425°. Line a baking sheet with Silpat or parchment.
2. Choux puffs Bring the water to a boil; add the butter and let cook until the butter is melted. Add the flour and salt all at once. Stir until the mixture forms a ball; stir over medium heat until there is a film on the bottom of the pan (this is to evaporate any excess water in the mixture). Turn off the heat and let sit about 10 minutes, stirring to cool a bit. Beat in the eggs, one at a time, until the mixture is smooth. Transfer to a piping bag with a large plain round tip and pipe 1 1/2 inch puffs onto the prepared baking sheet (alternately scoop puffs onto the sheet with a spoon). Use a wet finger to press down the top of each puff so it is smooth. Bake 25-30 minutes until golden brown. Do not underbake or the puffs will deflate. Remove from the oven and cool thoroughly.
3. Filling: Blend the pudding mix and milk (or whisk but the blender does a better job); immediately pour into a bowl to set. mix the strawberries and pudding together.
4. Topping: Mix the whipping cream and chocolate chips; microwave 3 minutes; let sit 5 minutes. Stir until thickened. Dip the tops of each of the puffs into the mixture. Refrigerate until the puffs are set, or let sit at room temperature until set.
5. Bloody Drizzle: Mix the Danish Dessert with the water; stir well. Microwave 3 minutes; whisk until smooth. Microwave 1-2 minutes or until it boils. Remove from the microwave and whisk until smooth.
6. Assembly: Cut the puffs in half lengthwise with a serrated knife. Scoop the chocolate/strawberry filling Place on a serving tray and drizzle with the bloody drizzle. Refrigerate until serving (within an hour or two).
   
   Amount Per Serving
   Calories 192 Calories from Fat 90
   Percent Total Calories From: Fat 47% Protein 5% Carb. 48%
   
   Nutrient Amount per Serving
   Total Fat 10 g
   Saturated Fat 6 g
   Cholesterol 55 mg
   Sodium 124 mg
   Total Carbohydrate 23 g
   Dietary Fiber 0 g
   Sugars 6 g
   Protein 3 g
   
   Vitamin A 6% Vitamin C 12% Calcium 0% Iron 2%