Light, airy choux pastry shells filled with creamy vanilla pudding whipped cream–Mom’s classic that’s perfect for any gathering!

Scale

1 stick butter (8 tablespoons)

1 cup water

1 teaspoon vanilla

4 eggs

1 cup flour

1 pint heavy cream

1 package instant vanilla pudding (3.4 oz)

1/3 cup milk

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1. Preheat oven to 400°F and prepare baking sheet.

2. Boil butter, water, and vanilla.

3. Add flour; stir to form dough ball.

4. Cool 2 minutes.

5. Add eggs one at a time.

6. Pipe 2-inch rounds.

7. Bake 20 min at 400°F, reduce to 350°F for 10-15 more min.

8. Dry in open oven 10 minutes; cool.

9. Whip cream to soft peaks.

10. Fold in pudding mix and milk.

11. Pipe filling into puffs.

12. Chill 30 minutes.

Cool the dough before adding eggs.

Don’t open oven too early.

Fill just before serving for best texture.