MOM’S FAMOUS CREAM PUFFS

These cream puffs are unlike anything you’ve ever eaten before. The secret to my mother’s famous cream puffs lies in their incredible filling. Some try to make a soft custard filling. Not this time. This filling has a custard base, but you can’t go wrong with the addition of heavy whipped cream.It’s rich, decadent, and everything a cream puff filling should be! The bowls are also ultra-light, making them the perfect container for the delicious cream! You can even make the shells ahead of time and freeze them! You can also prepare the cream a day in advance. Then fill them before serving.I even filled them the night before and they were perfect the next day. I would just stop using powdered sugar or it can get ugly in the fridge

Ingredients

• 1 stick of butter (8 tablespoons)
• 1 cup water
• 1 teaspoon vanilla
• 4 eggs
• 1 cup flour

FAMOUS FILLING MOM:

• 1 pint heavy cream
• 1 package (3.4 ounces) instant vanilla pudding
• ⅓ cup milk

How to make MOM’S FAMOUS CREAM PUFFS

Bring butter, water, and vanilla to a boil.
Add the flour and stir constantly until it comes away from the side of the pan and forms a ball.
Remove and let cool.Stir in 4 eggs one after the other until a smooth mixture is formed.
Drop T. onto baking trays lined with baking paper.
Bake at 400 degrees for about 25-30 minutes.
ALLOW TO COOL DOWN.
Cut in half and pour or pour over the mama filling.Sprinkle with powdered sugar.
Filling:
Beat the cream, pudding powder and milk in the mixer until frothy!

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