Cream Puffs

METHOD:

1. Combine package of instant vanilla pudding mix with 1 cup cold milk in a bowl. Beat together with double mixer accessory for 2 minutes. Cover and refrigerate to set for at least 5 min

2. Whip the heavy cream using the whisk or double mixer accessory. Fold the whipped cream into the pudding mixture. Cover and refrigerate

3. In a large pot, bring water and butter to a rolling boil. Over medium heat, stir in a rolling boil then stir in flour and salt. Stir vigorously until dough forms a ball in center of pan. Transfer the dough to a large mixing bowl and let stand 5 minutes. Using the double mixer accessory, beat in the eggs one at a time, mixing well after each addition. Drop by tablespoonful, 5 cm/2 in apart, onto an ungreased baking sheet

4. Bake for 25 minutes at 425 °F (218° C) until golden brown. Centers should be dry

5. When the cream puffs are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the puffs

Recipe presented by Philips