Cream Puffs
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all−purpose flour
4 eggs
Mix together vanilla instant pudding mix, cream and milk. Cover and
refrigerate to set. Preheat oven to 425F. In a large pot, bring water and
butter to a rolling boil. Stir in flour and salt until the mixture forms a
ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or
stand mixer, beat in the eggs one at a time, mixing well after each. Drop by
tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes in
the preheated oven, until golden brown. Centers should be dry. When the
shells are cool, either split and fill them with the pudding mixture, or use
a pastry bag to pipe the pudding into the shells.