German Cream Puff

These are amazing and worth the time put into them.

They do take time and maybe a little practice.

1 cup water

1/2 cup butter

pinch of salt

1 cup all purpose flour

4 eggs

2 cups whipping cream

1 package instant vanilla pudding

Preheat oven to 400 F

In a medium-sized pot, bring water, butter, and salt to a boil, until butter is melted

Remove from heat and add flour all at once, stirring until smooth and mixture comes away from the sides of the pan

return to heat and cook for 1 minute, stirring constantly

cool slightly ( just a few minutes). using either a wooden spoon or a mixer, beat in eggs one at a time, mixing well after each one

Drop by tablespoons onto a parchment-lining baking sheet, leaving space between puffs

Bake 20-30 minutes or until golden and crisp. DO NOT open doorr during the first half of baking or puffs will collapse.

Immediately upon removing from oven, cut a small slit in the side of the puff to release the steam

Preparing the filling by whipping the cream together with the instant pudding until thick ( I like it really think, make for a beautiful puff)

Once cooled, either split the puff with a sharp knife and fill them with the cream or use a pastry bag to pipe the cream into the center of the puff through the side slit

Makes about 20-25, depending on size

you can also add different toppings

Strawberry's

Chocolate

Carmel

etc...

Hint- once you split the baked puffs, remove any doughy parts from inside the puff for more room for filling.