Catherine asked if I thought one could make a SB-friendly version of the classic cream puff. Well, with a little tweaking from another friend and myself here's what we came up with!
Cream Puffs P2
2 packages instant vanilla pudding mix (I used one each of chocolate fudge and banana)
2 cups skim milk
1/2 cup butter (I used Fleishman's Olive Oil Spread)
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour (I used WW pastry flour)
3 eggs
2 egg yolks
Mix together vanilla instant pudding mix and milk. If using two different kinds, mix in separate bowls! Cover and refrigerate to set.
Preheat oven to 425 degrees F (220 degrees C).
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
