Here is one of the items my family absolutely goes crazy for, my filled Cream Puffs. No one in my house will eat custard, not sure if it’s the name or the eggs, or what, so I found a way to make a custard like filling out of a Sugar Free Jello Pudding.

I take one package of Sugar Free Vanilla Jello Pudding, I don’t follow the directions, rather I use 1 1/2 cup of half and half.  I put the half and half in the stand mixer first, until it starts getting dense, then I slowly add in the dry pudding mix while the mixer continues to whip the cream. I keep watching closely, until the pudding/cream mixture has the thick consistency of custard.

Next I make my Cream Puffs.
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

Preheat oven to 425 degrees F (220 degrees C).
In a large pot, bring water and butter to a rolling boil.

Stir in flour and salt until the mixture forms a ball.
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.

Drop by tablespoonfuls onto an ungreased baking sheet. (I love parchment paper, but watch constantly, so the edges of the paper don’t brown)
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

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.

I melt semi sweet chocolate chips and dip the tops of the cream puffs in the chocolate, then let it sit to cool.

The final product…

If you can manage to hide a couple away that haven’t been filled with cream, they make a fantastic dessert when filled with ice cream and topped with hot chocolate!