Ingredients
1 cup water
12 cup butter
14 teaspoon salt
1 cup all-purpose flour
4 eggs
2 tablespoons milk
1 egg yolk, lightly beaten
1 (5 1/8 ounce) package instant pudding mix, favorite flavor, prepared
confectioners' sugar
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Hand-crank butter churn — homemade cultured butter from cream
Deep cups for dramatic popover rise — Yorkshire puddings too
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In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once and 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. Continue beating until mixture is smooth and shiny. Drop by 1/4 cupfuls 3 inches apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400 for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool. Fill the cream puffs with pudding just before serving. Dust with confectioner's sugar. Refrigerate leftovers.