Cream Puffs
For the pastry:
¼ c. butter
½ c. water
½ c. flour
¼ t. sugar
1/8 t. salt
2 eggs
For the filling:
1 (3.5 oz.) package instant vanilla pudding
1 c. heavy cream
½ c. milk
1. Preheat oven to 425 degrees F.
2. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
3. In a saucepan, bring water and butter to a rolling boil. Stir in flour, sugar, and salt until the mixture forms a ball.
4. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
5. Drop by tablespoonfuls onto an ungreased baking sheet.
6. Bake for 15 minutes at 450 degrees F, then reduce heat to 350 degrees F and continue baking until the cream puffs are golden brown (about 10 minutes). Centers should be dry.
7. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
¼ c. butter
½ c. water
½ c. flour
¼ t. sugar
1/8 t. salt
2 eggs
For the filling:
1 (3.5 oz.) package instant vanilla pudding
1 c. heavy cream
½ c. milk
1. Preheat oven to 425 degrees F.
2. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
3. In a saucepan, bring water and butter to a rolling boil. Stir in flour, sugar, and salt until the mixture forms a ball.
4. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
5. Drop by tablespoonfuls onto an ungreased baking sheet.
6. Bake for 15 minutes at 450 degrees F, then reduce heat to 350 degrees F and continue baking until the cream puffs are golden brown (about 10 minutes). Centers should be dry.
7. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.