Cream Puffs

• 1/2 cup milk, any type you have I use 2%
• 1/2 cup water
• 4 oz butter, which is equal to 1/2 cup or 1 stick
• 1 cup all-purpose flour
• 4 large eggs, at room temperature
• 1/4 tsp salt
• 1 tsp granulated sugar
• 1 1/2 cup heavy whipping cream
• 1/2 cup milk,any type you have I used 2%
• 1 3.4 ounce box French Vanilla instant pudding dry mix. I used Jello brand. If you can not find French vanilla you can substitute with vanilla instant pudding.
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 8 oz semi sweet chocolate, chopped ( chocolate chips can be used )

1. MAKE CREAM PUFF SHELLS
2. Preheat oven to 400.
3. Line a cookie sheet with parchment paper.
4. In a medium heavy saucepan add water, milk, butter,salt and sugar.Bring to a boil.
5. Remove from heat and add flour all at once.
6. Return to low heat and stir vigorously for about 1 minute until it forms a ball.
7. Remove from heat And cool 5 minutes
8. Beat in eggs, one at a time and beat until glossy about 1 to 2 minutes
9. Drop by heaping tablespoons on prepared parchment paper about 2 inches apart.
10. Bake sour 20 to 23 minutes until puffed , golden and dry looking.
11. They should sound hollow when lightly tapped.
12. Insert a skewer in each puff to vent.
13. Cool.compeatly on wire rack.
14. MAKE CREAM PUFF FILLING
15. Whip heavy cream in a large chilled bowl until soft peaks form, add vanilla.
16. Keep at soft peaks, it will be whipped more with the pudding
17. Working quickly combine milk and pudding mix.
18. Immediately combine pudding/milk mixture with whipped cream, beat until combined and has firm peaks about 1 minute.
19. FILL CREAM PUFFS
20. With a small sharp knife cut a,small opening I top of puff, remove any soft loose part, if needed, from inside to have a clean hollow middle
21. Pipe or spoon in cream filling to fill puff.
22. Replace cream puff top.
23. Refrigerate cream puffs.
24. MAKE CHOCOLATE GLAZE
25. Heat cream just to a simmer, remove from heat add chopped chocolate.
26. Let sit undisturbed for 1 minute then stir until smooth
27. Spoon chocolate glaze over filled cream puffs while warm.
28. Add garnish on warm cnocolate so it sticks.
29. Refrigerate until chocolate is set.
30. Keep and serve chilled

milk, water, butter, flour, eggs, salt, sugar, heavy whipping cream, milk, vanilla, heavy cream, semi sweet chocolate

Taken from cookpad.com/us/recipes/357402-cream-puffs (may not work)