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 […]
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
Instructions
Cream Puffs:
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Preheat oven to 375 degrees
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Melt stick of butter and water to a rolling boil
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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)
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Remove from heat and cool for a couple of minutes
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Beat in eggs (one at a time) with a mixer
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Beat mixture until smooth and velvety
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Drop by spoonfuls (walnut sized) onto a baking sheet lined with a silicone mat or parchment paper
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Bake until DRY, 20-25 minutes (maybe longer)
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Allow cream puffs to cool completely
Filling:
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Mix instant vanilla pudding with whole milk until the pudding is dissolved
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Add sour cream until thick
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Put mixture in the refrigerator (at least an hour)
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Slice the cream puffs in half and fill with the chilled pudding mixture
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Sprinkle with powdered sugar
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Enjoy