Cream Puffs

These are so sophisticated looking but they are really pretty easy to make. They never seem to last long around our house though... they are definitely a family favorite!

2 (3.5 ounce) packages instant white chocolate pudding mix
2 cups cream
1 cup milk

1/2 tsp. vanilla

1/2 cup butter (1 cube)
1 cup water
1/4 teaspoon salt

1 Tbsp. sugar
1 cup all-purpose flour
4 eggs

1 tsp. vanilla

Mix together the instant pudding mix, vanilla, cream and milk. Cover and refrigerate to set.
Preheat oven to 425 degrees.
In a large pot, bring water and butter to a rolling boil. Stir in flour, sugar and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl and let cool for approx. 10 minutes. Using a wooden spoon or stand mixer, add vanilla and beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto parchment covered baking sheet.
Bake for 10 minutes in the preheated 425° oven, reduce temp. to 375° and bake an additional 15 minutes until golden brown. Turn oven off and crack the door and let them sit for 5-10 minutes. 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. Dust with powdered sugar or drizzle with chocolate glaze before serving.

Note: I haven't ever had any problems with them collapsing but if you do, you can remove them from the oven after baking and poke with a toothpick to make sure the steam escapes. The easiest way to ensure uniform size is to use a cookie scoop. Our favorite filling is the White Chocolate pudding but they are also excellent with coconut cream, lemon or chocolate pudding. They freeze well also. Makes 30-35 small puffs.
They can also be used for chicken salad etc... just eleminate the sugar and the vanilla in the dough.