
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
- ย 1/2 cup one stick butter
- ย 1 cup of water
- ย 1 cup flour
- ย 4 eggs
- ย 2 small boxes instant vanilla pudding, 3.4 oz each
- ย 1 1/3 cup cold whole milk
- ย powdered sugar
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ:
๐๐ซ๐๐๐ฆ ๐๐ฎ๐๐๐ฌ:
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
๐ญ๐๐๐๐๐๐:
1. Mix instant vanilla pudding with whole milk until the pudding is dissolved
2. Put the mixture in the refrigerator (at least an hour)
๐ผ๐จ๐จ๐๐ข๐๐ก๐ฎ:
1. Slice the cream puffs in half and fill with the chilled pudding
2. Sprinkle with powdered sugar