This is a recipe that I've recently revised to make weight loss surgery friendly. I've become famous for making these little babies.
1 cup water
1/2 cup butter (1 stick, no substitutions)
1 cup all purpose flour (I tried whole wheat flour does NOT taste good)
1 1/2 cups skim milk
2 packages of Sugar Free White Chocolate instant pudding
1 8 oz container of non dairy whipped topping
Chocolate or Carmel ice cream topping (I used sugar free for mine)
In a saucepan over medium heat, bring water and butter to a boil.
Add flour all at once; stir until a smooth ball forms. Remove from heat;
let stand for 5 minutes. Add the eggs, 1 at a time; beating well after each
addition. (note: I use a Kitchen Aid mixer but use a fork if you don't have one)
It's very important to make sure the eggs are added one at a time. Beat until smooth.
Drop by half spoonfuls (a little smaller than quarter size) onto baking sheet (I use
parchment paper so it's easier to remove them).
Bake for 25 minutes at 400 degrees. Puffs should be browned on the top and cooked in the middle.
In the meantime, whisk milk with pudding. Fold in whipped topping. Refridgerate until ready to fill puffs.
Let puffs cool to room temperature. Once cool, fill with pudding mixture using a pastry bag with a bismark tip.
Drizzle with chocolate
and caramel if chosen. Store leftovers in the fridge or freeze.
Makes about 36 cream puffs