Cream Puffs

Adapted from AllRecipes.com, submitted by Shellie Wendel.

Prep.: 20 min. Cook: 25 min.
Yield: about 40 small cream puffs

2 (3.5 ounce) packages instant vanilla pudding mix (or other flavor)
2 cups heavy cream
1 cup milk
½ cup butter
1 cup water
¼ tsp. salt
1 cup flour
4 eggs
2 tsp. vanilla
1 Tbs. sugar

Mix together pudding mix, cream, and milk. Cover and refrigerate to set.

Preheat oven to 425°F.

In a large pot, bring water and butter to a rolling boil. Stir in flour, salt, and sugar until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or a stand mixer, beat in the vanilla and eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.

Bake for 18 to 25 minutes in the preheated oven, until golden brown. 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 through a small hole in the side or bottom.

Notes:
- I use a small cookie scoop to drop my dough onto the cookie sheet, which typically yields about 40 small shells.
- Try using other pudding flavors instead of vanilla.
- I sometimes melt some chocolate chips and drizzle them over my cream puffs.

Nutrition Facts (using nonfat milk):
1 cream puff = 95 calories, 7 g fat (1.5 g saturated fat), 42 mg cholesterol, 111 mg sodium, 7.5 g carbohydrates, 0 g fiber, 1 g protein