Cream Puffs (makes 12-15 cream puffs)

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Ingredients:

Filling:

3 1/4 oz	Instant Vanilla Pudding Pack
2/3 cup		Heavy Cream
2/3 cup		Milk
1 tsp		Almond Extract

Puff Pastries:

1/2 cup		Flour
1/2 stick	Butter
1/2 cup		Water
2		Eggs, at room temperature
		(or at least not right from fridge)

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To make Pastry (about 10 minutes):

0.  Preheat oven to 375.

1.  Put water and butter in pot and bring to a light boil, melting butter.

2.  Add the flour all at once.

3.  Stir with wooden spoon until dough forms a ball.

4.  Let stand 5 minutes or so to cool.

5.  Add both eggs, and stir with wooden spoon until incorporated.
    This takes a while.

6.  Drop 3/4" blobs onto cookie sheet.

7.  Bake at 375 for 30 minutes.

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To make filling (about 5 minutes):

8.  Whip cream (or use prewhipped cream).

9.  Add milk to pudding mix, stirring with rubber spatula until smooth.

10. Fold in whipped cream.

11. Stir in almond extract.

12. Refrigerate the filling.

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To complete puffs:

13. Let the puffs cool.

14. Cut tops off puffs, scoop out inside if you want (not necessary).

15. Scoop some filling into the puff and put top back on.

16. Eat!

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The puffs don't keep well in the fridge or in humid weather, so it is
best to fill the puffs just before eating.