Cream Puffs

These delicious little treats are sure to impress your guests! I left some out and froze the majority of the batch in an airtight container. Remove them from the freezer about 5 minutes to enjoy anytime! For the filling, be sure to have a pastry bag and a chopstick on hand.

Ingredients
Filling
1 package instant vanilla pudding mix
1 cup heavy cream
1/2 cup milk

Batter
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
1 Tbs vanilla
3 eggs
powdered sugar

Directions
Make the filling by mixing the pudding mix, heavy cream and milk in a bowl. Cover and place in refrigerator to set. Once set, transfer to a pastry bag.

Preheat oven to 425. For the batter, bring butter and water to a bowl in a medium sized pot. Remove from heat and add salt flour and vanilla until it forms a large ball. Transfer to a large mixing bowl. Let cool about 10 minutes before adding eggs. Otherwise, the eggs will begin to "cook". Mix eggs into dough, incorporating well.

Use a tablespoon to drop onto an un-greased cookie sheet or silpat. Bake about 20 minutes or until golden brown. 2 minutes before end time, use a toothpick to perforate each puff. This prevents the puff from collapsing. Place on cooling rack.

Once cool, poke a chopstick into each puff and move it in a circular motion to create room for the filling. Although it's not necessary, you can do this to put the maximize the amount of filling. Try to keep the hole as small as possible. Place tip of pastry bag at the same hole and fill until pastry is full. Dust with powdered sugar and serve!