INGREDIENTS
1/2 cup water
1/4 cup butter
1/2 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
VANILLA FILLING:
1 package (96 g /3.4 ounces) instant vanilla pudding mix
1-3/4 cups 2% milk
1 cup frozen whipped topping, thawed
Confectioners’ sugar
DIRECTIONS
Preheat oven to 200 C /400°.
In a small saucepan, bring water and butter to a rolling boil over medium heat.
Add flour and salt all at once; beat until blended.
Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes.
Remove from heat; let stand 10 minutes.
Add eggs, one at a time, beating well after each addition until smooth.
Continue beating until mixture is smooth and shiny.
Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets.
Bake until puffed, very firm and golden brown, 25-30 minutes.
Cool on wire racks.
Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes.
Fold in whipped topping.
Cut puffs in half.
Fill cream puffs with vanilla filling; replace tops.
Dust with confectioners’ sugar; serve immediately.
