Lark's Cream Puff's

For some reason I have become "known" in town for making Cream Puff's.

I think it all started when I made these for special holiday's at the Bakery I worked for here in town. Now even though I no longer work there I have had a few "order's" from friends for these. Who am I to say no?!.. I love baking and love it when I get requested items. :) Anyone can make these. They are pretty simple, I think the hardest part is trying not to eat them after they are all plated and begging me to indulge! (lol)

For the "Puff":

6 Tbsp. butter (NO substitute)

1 C. water

1/4 tsp. salt

1 C. flour

4 eggs

Preheat oven to 400

In a sauce pan bring to a boil the water, salt and butter.

Remove from heat and stir in flour.... it will be thick, forming a ball.

Now add eggs one at a time, the dough will separate and then come back together after each egg is added. Then you can either fill a pastry bag and pipe them onto a greased lined foiled cookie sheet. Or you can just drop them on using a spoon.

Place on sheet at a time in oven. Bake at 400 for 15 minutes.

Then lower oven to 350 and continue to bake for another 25 min.

Let cool on a wire rack. When cool cut each puff, making a top & bottom.

Take out the "innards" (the extra egg dough) throw away. and then fill each with the cream filling below. Top with powdered sugar or chocolate frosting.

Cream filling:

1 (5.1 oz.) box Instant Chocolate or Vanilla pudding

2 1/2 c. milk

1 (12 oz.) container of Cool Whip topping; thawed

Mix the milk with the pudding mix, chill until set up.

Then fold in the Cool Whip. Fill each puff.

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