Cream Puffs

1. Puff

• 1 c. water
• 1/2 c. butter (no substitutes!)
• 1/4 tsp. salt
• 1 c. flour
• 4 eggs

2. Filling

• 1 1/2 c. milk
• 1 (small, not ‘family size) box of instant pudding (your choice of flavor)
• 2 c. whipped cream

3. Topping

• chocolate almond bark

1. Bring water, butter, and salt to a boil. Remove from heat and add flour in all at once. Combine until ingredients form a large ball. Allow to cool for 5 minutes. Add eggs, one at a time, thoroughly mixing the egg in before adding in the next. Drop by quarter cups into a greased baking dish at least 3 inches apart. Bake for 30-35 minutes at 400 degrees. When done, set on a cooling rack and make a small slit into the sides of the puffs. Make sure that a pocket has formed inside each puff.
2. Beat pudding mix and milk together until thoroughly combined. Pudding will be extra thick since we are using a 3/4ths the amount of milk as directed on the box. Fold in 2 cups of whipped cream. Pour pudding mixture into a zip-lock bag, getting as much air our as possible. Snip off one of the corners on the bag making a small hole. Fill puffs by squeezing the pudding from the bag into the puff, filling the back of the pocket first.
3. Melt two squares of almond bark in the microwave, stirring frequently. Dip fork into melted almond bark and drizzle chocolate over each puff. Allow to set then serve!

tip: do NOT fill these if you do not plan on serving them immediately. Puff will become soggy. Instead, store completely cooled puffs in an air-tight container lined with a few paper towels and keep the zip-lock bag of pudding in the fridge. Filling and topping the cream puffs only takes a couple of minutes.