Dough:
1 stick butter
1 cup water
4 eggs
1 cup flour
Filling:
2 boxes instant vanilla pudding
2 pints heavy whipping cream
Directions:
Preheat oven to 500 degrees.
In a small pot on the stove, boil the water and butter until the butter melts and begins to bubble. Once it boils, shut off the heat and stir in the 1 cup of flour. Once it begins to pull away from the sides, add one egg at a time, stirring vigorously in between each egg. Once the dough has formed, drop tablespoons on a greased cookie sheet. Bake in the oven for 10 minutes. Then turn the oven down to 350 and bake for another 15 minutes or until brown.
In a large bowl, beat the whipping cream until peaks begin to form. Then beat in the two boxes of vanilla pudding until they become fully incorporated.
Once the cream puffs have completely cooled, cut them in half and stuff the inside with a tablespoon of filling into each one and put the top back on. Some of the cream puffs I filled with lemon curd instead of the vanilla filling. Serve with a sprinkling of powdered sugar and enjoy!
