SHELL:

1 c. water
1 c. flour
1 stick butter
4 eggs

FILLING:

1 box French vanilla instant pudding
1 pt. heavy cream
1 c. milk

SHELL: Combine water and butter in a saucepan. Bring water to a full boil, melting butter completely. Remove from heat and stir in flour to form a paste. With electric mixer, beat in eggs, one at a time, until thoroughly combined.

Spoon onto ungreased cookie sheet, using either a tablespoon or a teaspoon depending on what size cream puff you would like to make.

Bake at 350 degrees (preheat oven) until shell is a true golden brown, approximately 35 to 45 minutes. Cool shells before filling.

FILLING: Combine instant pudding, heavy cream and milk. With electric mixer, beat until soft peaks form. Cut shells in half and fill with cream mixer. Sprinkle with confectionery sugar. Refrigerate.