Cream Puffs

283

Yield : 12- 16 (depending on size)  ~  Time :  90 minutes

HERE IS WHAT YOU NEED :
  • 1 stick unsalted butter
  • 1 cup water
  • 1 cup flour
  • 1/2 teaspoon salt
  • 4 eggs
  • 2 cups heavy cream
  • 1 package vanilla instant pudding

HERE IS HOW YOU DO IT :

Place butter and water in a medium size saucepan; stir over high heat and bring to a rapid boil. Reduce heat to a low setting.

Add flour and salt at once and stir quickly. The flour mixture will come away from the sides of the pan and gather together to form a dough ball.

Remove from heat. Crack an egg into a small bowl then stir into the batter; mix fast until fully incorporated. Repeat for remaining eggs.

Drop by heaping tablespoons or put dough in a pastry bag and squeeze out mounds of dough onto an ungreased cookie sheet about 2 inches apart.

Bake at 350 ° until puffed and golden brown for 35-40 minutes. Remove from the oven and place in a draft-free space until completely cooled.

In a medium size bowl, beat cream and pudding with a hand mixer until well combined.

Cut off tops of puffs, carefully scoop out any extra inside dough, and fill with pudding mixture. Store in the fridge and enjoy!