Portion Size: 1 cream puff

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 (3.5 ounce) packages instant vanilla or chocolate pudding mix
2 cups heavy cream
1 cup nonfat milk
½ cup margarine
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 eggs

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.	Chilled internal temperature maintained at 41°F.
2	Preheat oven to 425°F.
3	In a large pot, bring water and margarine to a rolling boil.
4	Stir in flour and salt until the mixture forms a ball.
5	Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer beat in the eggs one at a time, mixing well after each.
6	Drop by the tablespoonful onto an ungreased baking sheet.
7	Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.	Cook until internal temperature reaches 165°F for 15 seconds.
8	When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells