Cream Puffs

On New Year’s Eve 2016 our family went to party with friends and watch the Clemson game. There were so many goodies there and we roasted oysters over the fire and filled our bellies. I wanted to try a new recipe and this one seemed easy. I actually had vanilla and banana flavored puddings in the cabinet so I used one of each. I am excited to try different flavored fillings in the future.
INGREDIENTS
  • 1/2 cup (one stick) butter
  • 1 cup water
  • 1 cup flour
  • 4 eggs
  • 2 small boxes instant vanilla pudding (3.4 oz each)
  • 1 1/3 cup cold whole milk
  • 8 oz sour cream
  • powdered sugar
  1. Preheat oven to 375 degrees
  2. Melt stick of butter and water to a rolling boil
  3. Stir in flour and stir vigorously over low heat until mixture leaves the pan (comes off the sides) and is in a ball (about 1 minute)
  4. Remove from heat and cool for a couple of minutes
  5. Beat in eggs (one at a time) with a mixer
  6. Beat mixture until smooth and velvety
  7. Drop by spoonfuls (walnut sized) onto ungreased cookie sheet
  8. Bake until DRY, 20-25 minutes (maybe longer)
  9. Allow to cool
Filling:
  1. Mix instant vanilla pudding with whole milk until the pudding is dissolved
  2. Add sour cream until thick
  3. Put mixture in the refrigerator (at least an hour)
  4. Slice the cream puffs in half and fill with the chilled pudding mixture
  5. Sprinkle with powdered sugar
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