Easy Peasy Cream Puffs~Good for your brain, good for your tummy!

These little stinkers are so easy to make. I used to be intimidated by cream puffs thinking that there was some sort of a magic potion you had to drink to make them in your kitchen. That couldn't be further from the truth. And these, well, the addition of instant pudding makes an easy job even easier to do!

Top with chocolate sauce...or, I've been known to add fresh fruit either on the side of gently folded into the filling...YUM! Imagine a drizzle of strawberry syrup with fresh berries gently folded in the cream.

Scientists tell us that stretching ourselves beyond the familiar is what keeps our brains supple. How about making a cream puff? Good for your brain...good for your tummy!☺

INGREDIENTS

• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups heavy cream
• 1 cup milk
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

DIRECTIONS

1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

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