These things are seriously so addictive and heavenly. And easy! Now, I'd better give credit where credit is due, so I will tell you that I got this recipe from my coworker's wife named Linda who got it from a Nora Roberts recipe or something along those lines. But I will tell you how I make them, which may differ from how they make them.
Remember, if you use sugar-free pudding, which I do, these are sugar-free treats! I will not mention the fat content. :)
1 cup water
1/2 cup butter
1 cup flour
In a saucepan, melt the butter in the water. I put it on high and watch to make sure it doesn't boil over. As soon as the butter is melted, take it off the heat. Stir in 1 cup of flour until it's sticking together and looks like a uniform ball of dough. Add all four eggs and stir. Keep stirring. Keep stirring. What happens here is that the eggs and dough take a while to stick together, but you'll know when you're done by the blended and sticky consistency. Seriously, just keep stirring.
Here I spoon the sticky mixture in one of those zipper sandwich baggies. I cut a corner off the bottom of the bag and start squeezing out the dough onto an ungreased cookie sheet. I squeeze it into about 1.5 inch masses/shells/puffs. I can usually fit about 16 - 20 on a cookie sheet. With these quantities, you'll probably fill up two cookie sheets-worth.
Put the filled cookie sheets in the oven. Bake at 400 degrees for about 20 - 25 minutes. Watch them to make sure they don't get too brown. You'll want them to be golden or a little brown. When you take them out of the oven, I find that it is best to put them on a cooling rack right away. If you let them cool, then they start to stick to the cookie sheet.
1 small package Cheesecake-flavored Jello pudding
1 small package White Chocolate-flavored Jello pudding
2 cups milk
1 cup whipping cream
Add both of the pudding mixes to milk and blend for 2 minutes on medium speed. Add whipping cream and blend for another 2 minutes on medium.
Cut the top off of a puff and make sure the puff is hollow. Sometimes you have to pull out the middle and eat it. :) Spoon cream filling inside the puff and place the top back on. Be generous with the cream filling. This recipes makes a lot. Repeat for all puffs. Then eat them. Eat them all! And enjoy them. I know I do. People always request that I bring these for treats if I'm ever in charge of treats.
And seriously, the cream filling is the best combination of flavors, but go ahead and experiment if you desire. I've found that if I'm doing a regular chocolate filling that it's best to do one small package of chocolate and one small package of white chocolate.
Also, you can adjust the milk/cream quantities if you like a stiffer or less-stiff filling. Some people like to melt some chocolate and brush it on the top of the puffs. Some people like to make big eclairs/puffs (those cook for about 30 - 35 min). The world is your cream puff; do what you want.