Easiest Cream Puffs ever

Dough:

1/2 cup (one stick) butter  (real butter)
1 cup water
1 cup flour
4 eggs
1 5.1 oz box vanilla instant pudding
2 cups heavy cream
1 cup milk
2 tsp vanilla

Preheat over to 375 F


1.  On stove over med-high heat, combine butter and water.  Melt to a rolling boil. (put a wooden spoon over the top so it doesn't boil over)
2.  Stir in flour and stir vigorously over low heat until mixture leaves the pan (comes off the sides) and is in a ball (about a minute)
3.  Remove from heat and cool a couple minutes.
4.  Beat in eggs (one at a time) with mixer
5.  Beat mixture until smooth and velvety
6.  Drop by spoonfuls (walnut sized) onto ungreased cookie sheet (I lined mine with parchment paper for easy cleanup)
7.  Bake until DRY  - about 20 to 25 minutes, maybe longer.  And SLIGHTLY golden
8.  Allow to cool.  (These are light and dainty - it doesn't take long, don't fret.)

Filling:

Combine pudding mix, heavy cream, and milk and vanilla.  in stand mixer with whisk attachment beat until soft peaks form.  Refrigerate while dough is baking.

Slice the cooled puffs in half and fill with cream mixture.

Sprinkle with powdered sugar or glaze with chocolate if desired.

Makes about 2 dozen - Store in refrigerator if they last that long.