Cream Puffs

Becky here is the recipe for Cream Puffs. It looks complicated, but it is actually simple.



1 cup of water
1/2 cup butter or margarine
1 cup all purpose-flour
4 eggs
vanilla cream pudding

Vanilla cream pudding:
35 ounces jell-o pudding
2 cups half-and-half
just mix together like it was regular pudding. Will set and be thick enough to fill the puffs.

Heat oven to 400 degrees. Heat water and butter to rolling boil. Stir vigorously over low heat, about one minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased baking sheet. Bake 35 to 40 minutes or until puffed and golden (if it looks like they will be overcooked put a sheet of aluminum foil over them, usually when there is about 15 minutes left of cooking, so that they don't burn). Cool away from draft. Cut off tops. Pull away any filaments of soft dough. Carefully fill puffs with vanilla cream pudding. Replace tops, dust with confectioners' sugar. Refrigerate until serving time. Makes 12 puffs.