Cream Puffs

adapted from allrecipes.com

Ingredients

• 1(5 ounce) package instant vanilla pudding mix
• 1 1/2 cups heavy cream
• 1 1/4 cups milk
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 teaspoon sugar (heaping)
• 1/2 teaspoon vanilla
  
• 1 cup all-purpose flour
• 3 eggs

Directions

1. Mix together vanilla instant pudding mix, cream and milk, whip until thick and creamy. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large pot, bring water and butter to a rolling boil. Stir in flour, salt and sugar 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. Add the vanilla last and mix well. Drop by tablespoonfuls ( or pipe) onto an ungreased parchment covered baking sheet.
4. Bake for 15 minutes at 425 degrees, then reduce the temperature to 350 degrees and back for 10 more minutes or until golden brown. Centers should be dry. Poke each puff shell in the side with a tooth pick to prevent flattening.
   
5. 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.