Vanilla Cream Puffs!

Vanilla Cream Puffs

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Puff:

1 cup water

1/2 cup butter (no salt)

1/4 tsp salt

1 cup all purpose flour

4 eggs

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Filling:

1-1/2 cups cold milk

1 (5-1/8 ounce) package of instant vanilla pudding

3/4 tsp almond extract

2 cups whipping cream, whipped

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Chocolate sauce for the top -or- powdered sugar to dust the top.

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Preheat oven to 400 degrees. In a saucepan bring water, butter & salt to a boil. Add flour all at once and stir until a ball forms. Remove from heat and let stand for 5 minutes. Add eggs (one at a time) beating well after each one - continue beating until mixture is smooth and shiny. Drop by 1/4 cups at least 3 inches apart onto a greased baking sheet (I made 9 big ones!) Bake for 30 minutes or until golden.

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Immediately upon pulling them out of the oven split the puffs open and put on a wire rack. Remove & discard the soft dough inside of the puff. Let cool.

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In a bowl beat the milk, extract, and pudding mix together for about 2 minutes. Let stand for 5 minutes then fold in the whipped cream.

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Fill the cream puffs & put the tops back on. Chill for at least one hour.

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Just before serving top with chocolate sauce or powdered sugar.

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If there are any left keep them in the fridge.

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This Recipe is linked to Balancing Beauty and Bedlam Tasty Tuesday.