Cream Puffs

INGREDIENTS:

2 (196g) packages instant vanilla/white choclate pudding mix

2 cups heavy cream

1 cup milk (or a little less)

1/2 cup butter

1 cup water

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

DIRECTIONS:

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 and salt 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, 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.

Poke a small hole in each and leave the oven door a little ajar for a few minutes before taking them out. 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. (If you want recipes for other fillings for the cream puff, you can go to my friend's recipe blog and also this blog.)