Prepare the Cream Puffs:
Preheat your oven to 400°F (200°C).
In a saucepan, bring the water, butter, and vanilla to a boil.
Add the flour and stir constantly until the mixture leaves the sides of the pot and forms a ball.
Remove from heat and let cool.
Beat in the eggs one at a time until the mixture is smooth.
Drop by tablespoonfuls onto parchment-lined cookie sheets (you should have about 8 for large cream puffs).
Bake for approximately 40 minutes.
Optional: After baking, poke each puff with a toothpick and return them to the oven with the door slightly open to cool. This helps prevent deflating.
Prepare the Filling:
In a blender, beat the heavy cream, instant vanilla pudding, and milk until thick.
Assemble the Cream Puffs:
Let the baked puffs cool completely.
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