Ingredients
1 cup water1/2 cup butter1 cup all-purpose flour1/4 teaspoon salt4 large eggsFILLING:1-1/2 cups cold milk1 package (3.4 ounces) instant French vanilla pudding mix1 cup whipped topping1 package (10 ounces) miniature semisweet chocolate chipsConfectioners’ sugar
Preparation
In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough.
For filling, in a bowl, beat milk and pudding mix on low speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping and chips. Fill cream puffs just before serving; replace tops. Dust with confectioners’ sugar.
