vendredi 30 décembre 2016



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


Cream Puffs:

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 velveety
7- Drop by spoonfuls (walnut sized) onto ungreased cookie sheet
8- Bake until DRY, 20-25 minutes (maybe longer)
9- Allow to cool


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
6- Enjoy

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