Cream Puffs

Filling

1 (3.5 ounce) package instant vanilla pudding mix
1 cup heavy cream
1/2 cup milk

Whisk together vanilla instant pudding mix and milk until combined, then whisk in cream. Cover and refrigerate to set.

Cream Puffs (makes 12 large or 40 mini puffs)
1 cup water
1/2 cup butter or margarine
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs

Heat oven to 425°. Grease two cookie sheets. In a saucepan, mix water, butter and salt. Heat to a full rolling boil, allowing butter to melt completely. Immediately add flour, stirring vigorously until mixture leaves sides of saucepan in smooth ball. Remove from heat; cool 5 minutes.

Add eggs 1 at a time, beating well after each addition. Mixture will be soft and shiny. An electric mixer can be used for this step (it's much easier). Spoon 12 mounds of dough (about 1/4 cup each) 3 inches apart onto greased cookie sheets.*

Bake 30-40 minutes or until golden brown. Remove from oven; prick cream puffs with tip of knife to allow steam to escape. Remove from cookie sheet and place on cooling rack; cool completely, about 15 minutes. Split cream puffs and fill with vanilla filling.

*I make Miniature Cream puffs: Drop dough by tablespoons, making 40 small cream puffs. Bake at 425 degrees for 15-20 minutes.