Cream puffs

·       1 c (100g) flour

·       1/2 c (100g) butter

·       3/4 c (200g) water

·       4 large (200g) eggs

·       1/4 tsp of salt

Filling

·       1 package instant vanilla pudding mix

·       1 c (240mL) milk

·       1 c (240mL) heavy cream

Instructions

·       1. Combine package of instant vanilla pudding mix with 1 c (240mL) cold milk in a bowl. Mix with double mixer accessory for 2 minutes. Cover and refrigerate to set for at least 5 minutes.

·       2. Whip the heavy cream using the whisk or double mixer accessory. Fold the whipped cream into the pudding mixture. Cover and refrigerate.

·       3. In a large pot, bring water and butter to a rolling boil. Over medium heat, stir in flour and salt. Stir vigorously until dough forms a ball in center of pan. Transfer the dough to a large mixing bowl and let stand 5 minutes. Using the double mixer accessory, beat in the eggs one at a time, mixing well after each addition. Drop by tablespoonful, 5 cm/2 inches apart, onto an ungreased baking sheet.

·       4. Bake for 25 minutes at 425 °F (218° C) until golden brown. Centers should be dry.

·       5. When the cream puffs are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the puffs.