Cream Puffs

This is the recipe I would consistently make. It has morphed over time until I got it where I want it!

Puffs

1 cup water

1/2 cup butter

1 cup flour

4 eggs

Heat butter and water to a rolling boil and add flour, stirring vigorously for about a minute on low heat until it sticks together and forms a ball. Remove from heat and beat in eggs with a wooden spoon until it's smooth. It takes a while to incorporate it all. Put dough into plastic baggie, seal it, and cut the corner. Squirt dough out to desired size of puffs onto baking tray. Bake at 400 degrees Fahrenheit for 35 - 40 minutes for large puffs or 25 - 30 minutes for small puffs. Don't open oven too soon. Puffs should start to brown and crisp up and should puff up in the oven. To prevent from sticking, immediately remove from baking tray. Cool, cut off tops, remove any excess dough and fill with filling.

Filling

2 small Jello pudding packets (my favorites are white chocolate with cheesecake or chocolate with white chocolate)

2 cups milk

1 cup heavy whipping cream

Beat Jello pudding packets with milk for 2 minutes on low. Add cream and beat on medium for about 2 minutes until peaks form. If you like a more firm cream filling, use 1 cup of milk and 2 cups heavy cream.