2 pkg. vanilla pudding
3 c. milk
1 c. heavy cream
1/4 c. confectioners' sugar
1 tsp. vanilla extract
1/2 c. butter
1/4 tsp. salt
1 c. unsifted all-purpose flour
4 lg. eggs
Confectioners' sugar
Make Custard Filling: Prepare pudding as package label directs, using the 2 packages and 3 cups of milk. Pour into medium bowl; place waxed paper directly on surface. Refrigerate until chilled, at least 2 hours.
In a small bowl, combine heavy cream, 1/4 cup confectioners' sugar and the vanilla; with portable mixer beat at medium speed just until stiff. Fold whipped cream mixture into pudding until combined. Refrigerate to chill well, several hours or overnight.
Make cream puffs. Preheat oven to 400 degrees. In medium size heavy saucepan, combine 1 cup water with the butter and salt. Over medium heat, bring to boiling; remove from heat. With wooden spoon, beat in flour all at once. Over low heat, beat just until mixture leaves side of pan and forms a ball, 1-2 minutes. Remove from heat.
With mixer, beat in eggs, one at a time, beating hard after each addition until mixture is smooth. Continue beating until dough is shiny and satiny, about 1 minute. Drop by generous tablespoonfuls, 2 inches apart, onto ungreased cookie sheet. Bake 30 minutes, or until puffed and golden brown. Puffs should sound hollow when lightly tapped. Remove to wire rack. Cool completely.
To serve: With sharp knife cut off tops. Fill with custard; replace tops. Sprinkle with confectioners' sugar.
