Cream Puffs
2 (3.5 oz) packages instant vanilla pudding mix
1 cup cold milk
2 cups heavy cream
½ cup butter
1 cup water
½ teaspoon salt
1 teaspoon sugar
1 cup all-purpose flour
4 eggs
Filling:
Mix together pudding mix (I use White Chocolate instead of Vanilla, you can use any flavor, add more milk if it is too thick) and milk. In a separate bowl, whip cream until soft peaks form. Fold half the whipped cream into the pudding mixture until well blended. Fold in remaining whipped cream. Cover and refrigerate to set.
Puffs:
Preheat oven to 425 degrees. In a large pot, bring water, butter, salt and sugar to a rolling boil. With a wooden spoon stir in flour and salt until the mixture forms a ball and a film on the bottom of the pot. Remove from heat. Let cool about 3 minutes, stirring occasionally. With the wooden spoon or an electric mixture beat in one egg, beat until mixture comes together and is no longer glossy. Repeat with remaining eggs. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 30 minutes in the preheated oven, until golden brown. (cook a little longer than you think you need to, tops will be golden after twenty minutes but centers will not be done yet) Centers should be dry. Cool completely.
When shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. Refrigerate until ready to serve. Dust with powdered sugar.
Makes 20-25 Cream Puffs
2 (3.5 oz) packages instant vanilla pudding mix
1 cup cold milk
2 cups heavy cream
½ cup butter
1 cup water
½ teaspoon salt
1 teaspoon sugar
1 cup all-purpose flour
4 eggs
Filling:
Mix together pudding mix (I use White Chocolate instead of Vanilla, you can use any flavor, add more milk if it is too thick) and milk. In a separate bowl, whip cream until soft peaks form. Fold half the whipped cream into the pudding mixture until well blended. Fold in remaining whipped cream. Cover and refrigerate to set.
Puffs:
Preheat oven to 425 degrees. In a large pot, bring water, butter, salt and sugar to a rolling boil. With a wooden spoon stir in flour and salt until the mixture forms a ball and a film on the bottom of the pot. Remove from heat. Let cool about 3 minutes, stirring occasionally. With the wooden spoon or an electric mixture beat in one egg, beat until mixture comes together and is no longer glossy. Repeat with remaining eggs. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 30 minutes in the preheated oven, until golden brown. (cook a little longer than you think you need to, tops will be golden after twenty minutes but centers will not be done yet) Centers should be dry. Cool completely.
When shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. Refrigerate until ready to serve. Dust with powdered sugar.
Makes 20-25 Cream Puffs
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