- 1 cup water
- 1/2 cup butter (no substitutes)
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 eggs
- FILLING:
- 1 1/2 cups cold milk
- 1 (3.4 ounce) package instant French vanilla pudding mix
- 1 cup whipped topping
- 1 (12 ounce) package miniature semisweet chocolate chips
- confectioners' sugar
- 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 degrees F 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 mixing 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.