Decadent Little Cream Puffs

1. 1

   Heat water and 1/2 cup butter to boiling (I use unsalted).

2. 2

   Stir in, all at once the flour.

3. 3

   Stir over heat mixing vigorously until ball forms.

4. 4

   Remove from heat and beat in 4 eggs, one at a time.

5. 5

   Beat until smooth and velvety.

6. 6

   Drop onto ungreased cookie sheets.

7. 7

   This recipe will make 8 large cream puffs.

8. 8

   To make the small ones, I did about a large walnut sized ball.

9. 9

   Bake for 45-50 minutes at 400 degrees.

10. 10

    Mine only took about 30-35 minutes because they were so small.

11. 11

    After they cool a bit, cut off top and remove any wet dough inside.

12. 12

    Filling:.

13. 13

    Make the pudding with the 1 1/2 cups of milk, and let it set up.

14. 14

    Beat the cream cheese and the pudding and cool whip topping together.

15. 15

    Fill cream puffs with instant pudding mixture.

16. 16

    Top with melted chocolate for a nice presentation.

* Per serving · 4 servings · Values may vary.

No additional tips available.