Ingredients
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 eggs
- FILLING:
- 1-1/2 cups cold milk
- 1 package (3.4 ounces) instant French vanilla pudding mix
- 1 cup whipped topping
- 1 package (12 ounces) miniature semisweet choc chips
- Confectioners' sugar
Directions
- Inside a saucepan, bring water and butter to some boil. Add flour and salt all at one time stir until an even ball forms. Remove in the heat let are a symbol of a few minutes. Add eggs, individually, beating well after each addition. Beat until mixture is smooth and glossy.
- Visit rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400 for 25-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in every for steam to flee. Awesome. Split puffs and take away soft dough.
- For filling, inside a bowl, beat milk and pudding mix on low speed for just two minutes. Refrigerate for five minutes. Fold in whipped topping and chips. Fill cream puffs right before serving replace tops. Dust with confectioners' sugar. Yield: a couple of-1/2 dozen.
Initially printed as French Vanilla Cream Puffs in Country Lady Christmas Annual 2002, p41