Cream Puffs

Yes I am still at it this afternoon. I filled these with a coconut flavor and made them smaller. They were pretty good. I made Chicken cordon bleu, couscous and we had a Ceasar salad. Sunday's are always the big meals in our house, all the kids but Brandi is here and Brandon stays for dinner. Ryan comes if he is not preaching out of town or something going on at his church. Right now Aunt Kristine is sleeping on the love seat with Noah. One good thing about our huge family is it gives mommy and daddy a break from feeding and changing diapers.

Cream Puffs

2 (3.5 ounce) packages instant vanilla pudding mix ( I added one of vanilla and one of banana in the large ones and all coconut in the small ones.)
2 cups heavy cream
1 cup milk

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. 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.
4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5. 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.