Cream Puffs
1 stick of butter
1 cup of water
A pinch of salt
1 cup of flower
4 eggs
1 pkg. (3 1/2 oz.) cook and serve vanilla pudding
1 1/2 cups of milk
1 pint heavy cream
Instructions
Cook pudding using the milk until it comes to a full boil. Transfer to a bowl and cover with plastic wrap to prevent a skin from forming on pudding. Refrigerate until set. (can be made the day before)
Preheat oven to 400 degrees.
In a medium pot add water, butter, and salt. As it starts to boil, add he flour and stir very fast to bring it all together into a ball. Continue cooking over medium heat just or a minute to cook off the raw flour. Take off the stove and add one egg at a time, mixing well with each addition.
On an ungreased cookie sheet place one full tablespoon of batter and with a spoon flatten it into a nice round shape. Bake for 40 minutes. Remove and let cool.
Whip the cream to a stiff stage and fold into the pudding.
Slice the top off the puff, remove the center and fill with cream mixture. Put the top back on
