1 c. water
1/2 c. butter
1 c. flour
1/4 tsp. salt
4 eggs

CUSTARD FILLING:

1 (3 3/4 oz.) instant French vanilla pudding
1 1/4 c. milk
1 c. whipped cream

Prepare pudding mix according to package directions using 1 1/4 cups milk, stirring until thickened. Chill. Fold in whipped cream.

Bring water and butter to boil. Add flour and salt all at once, beating with wooden spoon until mixture leaves side of pan and forms a ball, 1-2 minutes.

Remove from heat. Add eggs, 1 at a time, beating thoroughly after each addition until dough is smooth. Heat oven to 425 degrees. Drop dough by teaspoon 1 x 1/2-inch circles, 2-inches apart on greased pan. Bake 20 minutes. Pierce; cool. Split and fill.