Cream Puffs

Cream Puffs 1/2 C butter(1 stick) 1 C water 1 C flour 4 Eggs 2 small boxes instant vanilla pudding(3.4 oz each) 1 1/3 C cold whole milk 8 oz sour cream powdered sugar Cream Puffs: Preheat oven to 375 Melt butter and water to a rolling boil Stir in flour and stir vigorously over low heat until mixture leaves pan(comes off sides) and is in a ball (about 1 minute) Remove from heat and cool for a couple of minutes Beat in eggs(one at a time) with a mixer Beat mixture until smooth and velvety Drop by spoonful(walnut size) onto UNgreased cookie sheet Bake until DRY, 20-25 mintes(or longer) Allow to cool Filling: mix pudding with milk until dissolved Add sour cream until thick Refrigerate for at least one hour Slice the puffs in half and fill with chilled pudding mixture Sprinkle with powdered sugar