My Mother in law, Mercedes (alias Mechy) makes the most delicious cream puffs.  When she came to visit for the weekend, she showed me how to make them.  Unfortunately it's only been 24 hours and I've already inhaled at least 10, but there are no calories in food made from love, right?

Ingredients:
1 3.5 oz package of instant vanilla pudding mix (or you can make your own, you Martha Stewart you!)
1 C Whipping Cream
1 C Milk
1/2 C Butter
1 C Boiling Water
1/4 tsp Salt (to add to the water when boiling)
1 C All Purpose Flour
4 Eggs


Combine boiling water with salt and then add the butter and stir until completely melted.


Turn the element to low and add all of the flour, mixing it thoroughly until nothing is sticking to the sides of the pot.


Let the mixture cool and slowly add the eggs one at a time, mixing thoroughly before adding the next egg.  The mixture should be thick and bit hard to stir. (If you want to cheat, use a food processor).


Spoon onto an ungreased cookie sheet.


Bake until golden brown (approx 20-25 min) at 425F (215C).


While the puffs cool (about 1-2 hours), combine milk, whipping cream and pudding mix and beat with a mixer until the mixture is creamy with stiff peaks.


Slice the cream puffs almost all the way through (if you slice all the way, the tops will pop off and leave a creamy sticky mess - unless that's the kind of dessert you're going for).  Then, add a dollop of cream into each puff.




And voila!  That wasn't so hard, was it?  You can either serve them as is, or add a drizzle of melted dark chocolate.  Now try not to eat them all yourself!