My best friend Michele's Nana used to make these yummy cream puffs for her family. On a visit to her house a few years ago, we came across her Nana’s recipes. Feeling nostalgic, we decided to re-create one of her recipes and we both chose the cream puffs. They were surprisingly easy to make, and we used instant vanilla pudding for the filling to make it even easier. When my friend took a bite out of the first filled cream puff, she had a tear in her eye. They tasted just like Nana’s.
Nana's Cream Puffs
1 cup water
1/2 cup (1 stick) butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 package instant vanilla pudding mix
Preheat oven to 450°F. Grease a large baking sheet. In a medium saucepan, combine water, butter and salt; bring to a boil. Add flour to boiling mixture; stir vigorously until dough leaves sides of pot. Remove from heat.
Add eggs, one at a time, to pot, beating well after each addition. Drop batter by heaping tablespoons onto prepared baking sheet. Bake for 15 minutes. Reduce oven to 300°F and continue baking until lightly golden, 30-40 minutes.
Meanwhile, prepare and chill pudding according to package directions. To fill cream puffs, slice puffs in half. Spoon pudding onto bottom half and place top half on top.
(If you're counting WW points, the cream puff, without the pudding, is about 5 points.)