Cream Puffs

The kids loved these cream puffs (almost as much as me.....) It's a fun easy dessert that we love to make whenever we can. It took a little trial and error for me to get these to work, so I'll share my tips and hopefully you can enjoy them as much as we do!!!

Cream Puffs with Banana Pudding and Chocolate frosting

1 c. water

1/2 c. butter

1/8 t. salt

1 cup all-purpose flour

4 eggs

In a medium saucepan combine water, butter and salt. Bring to boiling. Once boiling add flour all at once, stirring vigorously. Cook and stir until mixture comes together and forms a ball. (this takes about 3-5 minutes. Remove from heat and let cool for 10 minutes. After cooled, add eggs one at a time, beating well with a wooden spoon after each. (*this is the tough part, it seems like the egg isn't going to mix in, but keep stirring until smooth and then add the next egg). The finished dough will be thick and sticky, and will hold its shape. Drop by large tablespoon-fulls into about 12 mounds onto a greased cookie sheet. Mounds should be about the size of a small orange. They don't have to be perfect smooth balls, the bumpy mounds give them character!! Bake at 400 degrees for 30-35 minutes or until slightly golden. Remove from baking sheet; cool on a wire rack. Cut off the tops of each puff and remove any soft dough that from the inside. Fill with a generous tablespoon of the pudding mixture (recipe follows), replace the tops, and then drizzle with chocolate sauce or chocolate frosting. Yummmmmmy.

Pudding filling:

1 large package instant pudding (I like banana, because how can you go wrong with banana and chocoate??? but you could use vanilla, white chocolate, or even just chocolate....)

1 c. milk

2 c. cool whip
1 t. vanilla extract

Beat with mixer until thickened (around 5 minutes), and then spoon into cooled eclairs.

*For the chocolate drizzle, I just melted some ghiradelli milk chocolate chips in the microwave until creamy and drizzled it over the top. I have also just bought some betty crocker chocolate frosting, stuck it in the microwave for about 15 seconds and spread that on top. I guess you could also be very, very chef worthy and make your own chocolate frosting.....whatever floats your boat!!!