Cream Puffs

Ingredients

• 1 1/2 cups Daisy Brand 4% Cottage Cheese
• 1 small package instant pudding
• 3 cups whole milk divided use
• 1/2 cup butter
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1 cup bread flour
• 5 large eggs divided use
• 1 teaspoon water
• 1 dash powdered sugar as needed

Directions

Filling: Blend cottage cheese, pudding mix, and 2 cups of milk in a blender on lowest speed until smooth, about 30 seconds. Refrigerate for at least 30 minutes. Cream Puffs: Bring butter, salt, sugar and 1 cup of milk to a boil in medium pan. Stir in the bread flour until a ball begins to form. Continue to cook for an additional 3 minutes. Remove from the stove and transfer to an electric mixing bowl fitting with the paddle attachment or bowl with electric hand mixer. Mix until cooled, about 3 minutes. Beat 4 eggs into the flour mixture one at a time, taking care not to add another egg until the previous one has been absorbed. Pipe the mixture onto a baking sheet in 1" wide balls; this should make approximately 24 cream puffs. Prepare egg wash by beating 1 egg with 1 teaspoon of water. Brush puffs with egg wash. Bake at 400°F for 20 to 25 minutes, or until golden brown and dry inside. Remove from the oven and allow the puffs to cool completely. Assembly: Cut a small hole in the bottom of each puff and fill with the pudding mixture until full. (If no pastry bag is available, a zip lock bag with a small hole cut in one corner works well for this.) Sprinkle with powdered sugar if desired, serve immediately after filling. Baked puffs may be frozen for up to 1 week prior to use. Filling can be refrigerated for up to 3 days. Fill no more than 1 hour before service to reduce the risk of soggy cream puffs.

Nutrition Information

Calories	124 cals
Total Fat	7 g
Cholesterol	59 mg
Dietary Fiber	0 g
Sodium	162 mg
Protein	5 g
Total Carbohydrate	11 g