Lark’s Frequently Requested Cream Puffs

Bring butter, water and salt to a boil. Remove from heat and stir in flour. The dough will be thick; stir into a ball.

Preheat oven to 400ºF.

Next add 1 egg at a time. The dough will separate at first and then form back together after each egg is added.

Now you are ready to pipe (using a pastry bag) the batter onto a foil-lined and greased cookie sheet. You can also drop the batter the sheet using spoons.

Place 1 sheet at a time in the oven to bake at 400ºF for 15 minutes. Then reduce oven temperature to 350ºF and continue to bake for another 25 minutes. Cool on a wire rack.

While the pastry is baking, mix up the filling by mixing the milk and pudding until smooth. Chill until set. Fold in Cool Whip.

When puffs are cooled, cut into two to create a top and a bottom. Remove the extra egg dough in the middle of each. And then fill with cream filling and top with chocolate or powdered sugar.