Cream Puffs

I made these for a NYE party, and was told by several of the guests that I would be the first person on the invite list next year.  At the risk of not being invited back again since they'll be able to make their own, I share this recipe modified from one recieved from a friend of mine.

Puffs
1 cup butter
2 cups water
2 cups flour
1/2 tsp salt
8 eggs

Melt butter in large saucepan, add water and bring to roiling boil.  Reduce heat to low and add flour and salt. Stir until the mixture pulls away from the sides of the pan and forms a ball, remove from heat.  Add eggs one at a time, mixing well after each addition.

Using tablespoons, place desired sized ball on well-greased cookie sheet.  (I used a large cookie scoop).  Bake at 450 for 15 minutes.  Reduce heat to 325 and bake for an additional 20 minutes.  Cool completely on wire rack.

Filling
1 pkg instant vanilla pudding (5.4oz)
2 1/2 cups milk (per package)
1 1/2 cups cool whip
1/2 cup powdered sugar

Mix pudding with milk, fold in cool whip and powdered sugar.  Refridgerate until set. Fill cool shells, I use the Pampered Chef pastry Easy Accent Decorator with the tip to fill stuff.  If you don't have that, then you can cut the tops of the puffs off and fill with a spoon.

Icing
1 cup semi sweet chocolate chips
3 Tbs butter
1 1/2 cup powdered sugar
1-2 Tbs light corn syrup
2-3 Tbs warm water
1/2 Tbs vanilla

Melt butter, add chocolate chips and stir until melted over low heat. Add powdered sugar, 2 Tbs warm water, vanilla and corn syrup.  Mix until smooth. You can spread over cream puffs, I tend to dip the puffs right into the icing.

Chill until ready to serve.

Enjoy!