Ingredients
- 1/2 cup one stick butter
- 1 cup water
- 1 cup flour
- 4 eggs
- 2 small boxes instant vanilla pudding, 3.4 oz each
- 1 1/3 cup cold whole milk
- powdered sugar
Instructions
- Preheat oven to 375 degrees
- Melt stick of butter and water to a rolling boil
- Stir in flour and stir vigorously over low heat until mixture leaves the pan (comes off the sides) and is in a ball (about 1 minute)
- Remove from heat and cool for a couple of minutes
- Beat in eggs (one at a time) with a mixer
- Beat mixture until smooth and velvety
- Drop by spoonfuls (walnut sized) onto a baking sheet lined with a silicone mat or parchment paper
- Bake until DRY, 20-25 minutes (maybe longer)
- Allow cream puffs to cool completely
- Mix instant vanilla pudding with whole milk until the pudding is dissolved
- Put mixture in the refrigerator (at least an hour)
- Slice the cream puffs in half and fill with the chilled pudding
- Sprinkle with powdered sugar
