PUFF:

1/2 c. sifted flour
1/8 tsp. salt
1/2 stick butter
1/2 c. boiling water
2 eggs

In a small saucepan combine butter and water. Melt butter, add flour and salt, stir rapidly with a wire whisk until mixture forms a ball and comes away from the sides of the pot. Cool slightly. Add eggs one at a time, whisking constantly over low heat. Drop mixture by spoonful onto cookie sheet. Bake at 375 degrees for 25-30 minutes. Cool on cookie sheet.

FILLING:

1 pkg. instant French vanilla pudding
1/2 pt. heavy cream
1 1/2 c. milk
1 tsp. confectioners' sugar

Combine all ingredients. Beat well until mixture is thick. Chill 4-5 hours. Fill puffs just before serving. Sprinkle with confectioners' sugar.