When I was growing up, we had a tradition in my family that every Sunday night we had pudding. My mom and my sisters and I would make Instant Chocolate Pudding and Cooked Vanilla pudding. To this day, I LOVE my pudding – especially chocolate. Occasionally, my older sister would make a batch of cream puffs to go with the pudding. We never actually filled the puffs the traditional way – we always just stuck them in a bowl and topped them with the pudding. Less work and still delicious!
It’s Pudding Night made perfect!
DeDe Smith
It's Pudding Night made perfect!
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Ingredients
- 2 cups water
- 1 cup unsalted butter
- 1 tsp salt
- 2 cups flour
- 8 eggs
- 1 large box of instant chocolate pudding
- 3 cups whole milk
- Whipped Cream
Instructions
Bring water and butter to a boil in a saucepan. Sprinkle salt over butter/water mixture and mix together. Add in flour and stir until it forms a ball. Turn heat down to low and stir in 1 egg at a time until all eggs are blended very well. Remove from heat. Roll scoops of the puff mixture into balls and place on a parchment-lined cookie sheet. Bake in a 400 degree oven for 30 minutes.
While puffs are baking, whisk the chocolate pudding with the milk in a large mixing bowl and then set in refrigerator to cool and set-up.
After taking puffs from the oven, let cool for about 5-10 minutes. Then take each puff and cut in half. Place a scoop of pudding in between like a sandwich and then top with a dollop of whipped cream.
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