Homemade Cream Puffs

These are one of my best items - I would have to say. They are just so dang delicious. I know I always say that - but I really mean it this time.

Ingredients:

• 1 cup water

• 1 stick butter

• 1/4 teaspoon salt

• 1 cup flour

• 1 - 3.4 oz instant vanilla pudding

• 1/2 cup milk

• 4 eggs

• 1 cup heavy cream for puffs

• 1 cup heavy cream for whipped cream

• 1 teaspoon vanilla

• 2 tablespoons powdered sugar plus more for garnish

Directions:

1. Set oven to 425 degrees

2. Mix the vanilla pudding, milk and 1 cup heavy cream in a bowl. Put plastic wrap over it and put it in the fridge to set.

3. In a saucepan on the stove, add the water then cut the butter into a few pieces and add to the water. Bring this to a boil.

4. Once the butter and water are rapidly boiling, add the salt and flour - stirring constantly with a spoon until all the dough becomes one and becomes a ball.

5. Turn the heat off and add to a stand mixer. On slow speed, incorporate 1 egg at a time - not adding the next one until fully incorporated. Once all mixed - it will be a sticky consistency.

6. Take a tablespoon and do small scoops dropped directly onto a jelly/sheet pan (non greased) they poof up a lot but don't spread much - so you should be able to do 20 on the pan. (5 rows of 4) Don't make them too big - you want bite sized.

7. Put in the oven for 20-25 minutes. Mine took 20 minutes so check them earlier. They are so light and fluffy and hollow and dry in the center.

8. While cooling - make your whipped cream. I use a hand mixer for this - in a bowl add the 1 cup heavy cream, 2 tablespoons powdered sugar and vanilla. Whip until peaks form. Grab your pudding mix from the fridge, and fold in your whipped cream slowly until all mixed and a soft cream.

9. Add your cream to a ziplock or pastry bag - make a little hole in the cream puffs and then fill them with cream!

10. Finish these off with some powdered sugar on top and enjoy!

They're so delicious. If you want to freeze them - it's better to freeze the shells alone right away. Or eat them filled within a day.

Enjoy!

xoxo Chef Em