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Ingredients
- 6 Tablespoons Butter
- 1 cup Water
- 1/4 teaspoons Salt
- 1 cup Flour
- 4 whole Eggs
- 1 box (5.1 Oz. Box) Instant Vanilla Or Chocolate Pudding
- 2-1/2 cups Milk
- 1 container (12 Oz. Container) Cool Whip, Thawed
- Chocolate Or Powdered Sugar, For Topping
Method
- Bring butter, water and salt to a boil. Remove from heat and stir in flour. The dough will be thick; stir into a ball.
- Preheat oven to 400°F.
- Next add 1 egg at a time. The dough will separate at first and then form back together after each egg is added.
- Now you are ready to pipe (using a pastry bag) the batter onto a foil-lined and greased cookie sheet. You can also drop the batter the sheet using spoons.
- Place 1 sheet at a time in the oven to bake at 400°F for 15 minutes. Then reduce oven temperature to 350°F and continue to bake for another 25 minutes. Cool on a wire rack.
- While the pastry is baking, mix up the filling by mixing the milk and pudding until smooth. Chill until set. Fold in Cool Whip.
- When puffs are cooled, cut into two to create a top and a bottom. Remove the extra egg dough in the middle of each. And then fill with cream filling and top with chocolate or powdered sugar.
