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Ingredients
- shells:
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 4 eggs
- filling:
- 1 6 oz. pkg instant vanilla pudding
- 2 cups milk
- 1/2 pint whipping cream
- topping:
- chocolate frosting, canned is fine
Details
Servings 8
Preparation
Step 1
In a medium saucepan bring water and butter to boil: remove from heat. Immediately add flour all at once and stir vigorously with wooden spoon until mixture leaves pan and forms a ball (approx. 1-2 min). Add eggs, one at a time, beating vigorously after each addition until smooth. Drop by heaping tablespoons full onto greased cookie sheet, allowing for expansion. Bake at 400* for 30 minutes, or until puffed and golden. Remove and cool while preparing filling.
Prepare pudding as directed on package but using only 2 cups of milk. Refrigerate for at least 30 minutes. Whip cream. Gently blend pudding with whipped cream.
Fill shells with pastry bag or cut with knife and fill with spoon. Melt frosting and dip tops to cover. Shells can be made ahead, but do not fill until serving day.
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