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

  1. Preheat oven to 375 degrees
  2. Melt stick of butter and water to a rolling boil
  3. 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)
  4. Remove from heat and cool for a couple of minutes
  5. Beat in eggs (one at a time) with a mixer
  6. Beat mixture until smooth and velvety
  7. Drop by spoonfuls (walnut sized) onto a baking sheet lined with a silicone mat or parchment paper
  8. Bake until DRY, 20-25 minutes (maybe longer)
  9. Allow cream puffs to cool completely
  10. Mix instant vanilla pudding with whole milk until the pudding is dissolved
  11. Put mixture in the refrigerator (at least an hour)
  12. Slice the cream puffs in half and fill with the chilled pudding
  13. Sprinkle with powdered sugar

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