These cream puffs are the dessert people BEG me to bring to parties. What they don’t know is how truly easy they are to make!
1/2 cup one stick butter
1 cup of water
1 cup flour
2 small boxes of instant vanilla pudding, 3.4 oz each
1 1/3 cup cold whole milk
Preheat oven to 375 degrees Melt the stick of butter and water to a rolling boil Stir in flour and stir vigorously over low heat until mixture leaves the pan (comes off the sides) and is in a ball (about 1 minute) Remove from heat and cool for a couple of minutes Beat in eggs (one at a time) with a mixer Beat mixture until smooth and velvety Drop by spoonfuls (walnut sized) onto a baking sheet lined with a silicone mat or parchment paper Bake until DRY, 20-25 minutes (maybe longer) Allow cream puffs to cool completely Mix instant vanilla pudding with whole milk until the pudding is dissolved Put the mixture in the refrigerator (at least an hour) Assembly: Slice the cream puffs in half and fill with the chilled pudding Sprinkle with powdered sugar You can make different flavors of filling by simply changing the flavor of pudding.