Cream Puffs Yield: Varies Oven Temperature: 400 degrees F Ingredients: For Pastry Puffs: 1 cup water 1/2 cup butter 1 cup all-purpose flour 4 eggs For Cream Filling: 1 cup milk 1 cup sour cream 1 package instant pudding mix (vanilla or chocolate)

Directions:
For Pastry Puffs:
In a medium sized saucepan, heat water and butter to a rolling boil. Stir in flour. Stir vigorously over low heat, about 1 minute or until mixture forms a ball. Remove from heat. Beat in the eggs, all at one time; continue beating until smooth.

Drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased baking sheet (or one that's been lined with parchment paper). (This should yield 12 puffs. You can use rounded tablespoons of dough for smaller cream puff shells.)

Bake 35 - 40 minutes in a 400 degree oven until puffed and golden. Let cool thoroughly.

For Cream Filling:
Mix milk and sour cream in a small bowl until smooth. Add the pudding mix and beat with a wire whisk until will blended, 1 - 2 minutes. Let stand 5 minutes or until slightly thickened.

When cream puff shells are cool, cut off the tops and fill with cream filling. Replace the tops of the cream puffs and dust with powdered sugar. Refrigerate until ready to serve.

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