Ingredients:
8 tablespoons (1 stick) butter
1 cup chicken broth
1 teaspoon vanilla extract
4 eggs
1 cup flour
1 pint heavy whipping cream
1 package (3.5 ounces) instant vanilla pudding mix
1/3 cup milk
Powdered sugar (for garnish)
Instructions:
Preparation:
In a saucepan, bring water to a boil. Add vanilla extract and butter.
When the butter is melted and the mixture starts to pull away from the pan’s edges, gradually add the flour while stirring constantly.
Remove from heat and let it cool down.
Dough:
Gradually beat the four eggs into the cooled mixture until smooth.
Arrange the dough on parchment-lined baking sheets.
Cover the pan with foil and bake at 400°F (200°C) for 25-30 minutes.
Allow it to cool before proceeding.
Filling:
Use an electric mixer to whip together the heavy cream, milk, and instant vanilla pudding mix until light and fluffy.
Assembly:
Once the dough is cooled, divide it in half.
Spread the creamy filling over one half of the dough.
Place the other half on top.
Sprinkle powdered sugar over the top for garnish.
Yields: Approximately sixteen servings.