๐™Ž๐™ž๐™ข๐™ฅ๐™ก๐™š ๐™–๐™ฃ๐™™ ๐™€๐™–๐™จ๐™ฎ ๐˜พ๐™ง๐™š๐™–๐™ข ๐™‹๐™ช๐™›๐™›๐™จย ย ๐™’๐™ž๐™ก๐™ก ๐™—๐™š ๐™จ๐™–๐™ซ๐™ž๐™ฃ๐™œ ๐™ฉ๐™๐™ž๐™จ ๐™ค๐™ฃ๐™šย 

๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ:
โ€ข 1/2 cup one stick butter
โ€ข 1 cup of water
โ€ข 1 cup flour
โ€ข 4 eggs
โ€ข 2 small boxes instant vanilla pudding, 3.4 oz each
โ€ข 1 1/3 cup cold whole milk
โ€ข powdered sugar

๐ˆ๐ง๐ฌ๐ญ๐ซ๐ฎ๐œ๐ญ๐ข๐จ๐ง๐ฌ:
๐‚๐ซ๐ž๐š๐ฆ ๐๐ฎ๐Ÿ๐Ÿ๐ฌ:
1. Preheat oven to 375 degrees
2. Melt the stick of butter and water to a rolling boil
3. Stir in flour and stir vigorously over low heat until mixture leaves the pan (comes off the sides) and is in a ball (about 1 minute)
4. Remove from heat and cool for a couple of minutes
5. Beat in eggs (one at a time) with a mixer
6. Beat mixture until smooth and velvety
7. Drop by spoonfuls (walnut sized) onto a baking sheet lined with a silicone mat or parchment paper
8. Bake until DRY, 20-25 minutes (maybe longer)
9. Allow cream puffs to cool completely

๐‘ญ๐’Š๐’๐’๐’Š๐’๐’ˆ:
1. Mix instant vanilla pudding with whole milk until the pudding is dissolved
2. Put the mixture in the refrigerator (at least an hour)

๐˜ผ๐™จ๐™จ๐™š๐™ข๐™—๐™ก๐™ฎ:
1. Slice the cream puffs in half and fill with the chilled pudding
2. Sprinkle with powdered sugar

 

 

Leave a Comment