Cream Puffs

These are everything I hoped for. They are crispy on the outside and airy on the inside with a rich filling. The dough and filling create a perfect balance of light and sweet. 

Cream Puffs
Yield ~2 dozen (I made 15 with no alterations to cook time or filling)


1 package instant vanilla pudding mix
1 cup milk
2 cups whipped cream (I used a packet of Dream Whip, but you can whip your own heavy cream or use thawed Cool Whip)
1 cup chopped butterscotch chips

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs


 

Whisk together vanilla instant pudding mix with milk. Fold in the whipped cream and chopped chips. Cover and refrigerate.








 
Preheat oven to 425°F. 

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


 

Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centres should be dry. Allow to cool completely.

 
 

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.




 

These are best eaten fresh. They will keep for a couple days in a sealed container in the fridge, but they will soften a bit. They will also absorb the icing sugar when they sit, so save the dusting till you are ready to serve them.