Tuesday, November 15, 2011
Original Recipe Yield 20 to 25 cream puffs
2 (3.5 ounce) packages instant vanilla pudding mix
1 cup heavy cream
2 cups milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
1 tbs sugar
2tsp vanilla extract
Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
Preheat oven to 425 degrees F (220 degrees C).
In a large pot, bring water and butter to a rolling boil. Stir in flour, salt, and sugar until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time and vanilla, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
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.
Amount Per Serving Calories: 190 | Total Fat: 13.3g | Cholesterol: 82mg