Cream Puffs (1)

Yield 26 pieces

Filling Cream:

1 cup milk

                                                        2 cups whipping cream (16 oz)

   2 packages (3.5 oz each) instant

vanilla pudding mix

Using hand mixer to mix them all together until it becomes thick. 

Cover and refrigerate to set.

Puffs:

1/4 teaspoon salt

1 stick butter

1 cup water

1 cup all-purpose flour

4 eggs

In a large pot, bring water, butter and salt to a rolling boil. Stir in flour until the mixture forms a ball. 

Transfer the dough to a large mixing bowl. Using a stand mixer, beat in the eggs one at a time, mixing well after each. 

Drop by tablespoonfuls onto an baking sheet.

Bake for 28 minutes in 425F, until golden brown (and the 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.