Cocaine Cream Puffs

Ok, ok there's not really cocaine in these cream-puffs. Every year we go to this huge christmas-eve-eve party at our friends house and the host always calls these his "Cocaine Cream-Puffs". Naturally, the name stuck.

Ingredients:

1 cup milk

1/4 pound (1 stick) unsalted butter

1 pinch of kosher salt

4 extra-large eggs

2 packages of vanilla instant pudding follow the instructions ANNND *use half heavy cream and half whole milk and add one teaspoon of pure vanilla* (not kidding, this is totally our filling and it is A-mazing!)

Recipe:

Pre-heat the oven to 425 degrees F.

Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.

With a tablespoon, spoon in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff.

Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.

For serving, cut each puff in half crosswise, fill with a small scoop of vanilla pudding, replace the top, and top with powdered sugar.

Enjoy!

Love,

Us