Ingredients:
1/2 cup one stick butter
1 cup water
1 cup flour
4 eggs
2 small boxes instant vanilla pudding, 3.4 oz each
1 1/3 cup cold whole milk
powdered sugar
Instructions
Cream Puffs:
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
Filling:
Mix instant vanilla pudding with whole milk until the pudding is dissolved
Put 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
Notes
You can make different flavors of filling by simply changing the flavor of pudding.
