Serves: 10
Total Calories: 507
1. Heat oven to 400° F.
2. Melt butter in boiling water. Add flour and salt all at once stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat cool slightly. Add eggs, one at a time, beating after each addition until smooth. Drop by heaping tablespoonfuls 3 inches apart on greased cookie sheet.
3. Bake until golden brown and puffy, about 30 minutes. Remove from oven split. Cool on rack.
Pudding Filling:
*In medium saucepan, combine splenda, cornstarch, and salt. Slowly stir in heavy cream while heating over medium-high heat. Continue to cook and stir until thick and smooth. In a separate bowl, beat egg yolks until light. Slowly add 1/3 hot mixture into beaten yolks, stirring constantly. Return to hot mixture. Cook over medium heat until thick. Remove mixture from heat and stir in butter. Cool. Stir after 5 minutes to prevent film from forming on top. Whip cream add vanilla. Fold into cooled mixture and fill cream puffs.Chill until ready to serve. Serve with powdered sugar sprinkled over the top.
This Cream Puffs With Pudding Filling recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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