Cream Puffs - Home Cooking

Cream Puffs

1 cup water
1/2 cup butter or margarine
1 cup flour
4 eggs
filling
1 box vanilla pudding mix, for cooked pudding
1 1/2 cups. milk
1 cup whipping cream
confectioners sugar

Preparation -
Preheat oven to 400°. In a heavy saucepan, heat water and butter to boiling. Reduce heat to low, add the flour and stir vigorously for about one minute or until the mixture forms a ball. Remove from heat and add the eggs, one at a time, beating well after after each addition. Drop the mixture by heaping tablespoonfuls onto a baking sheet that has been sprayed with nonstick cooking spray. Bake at 400° for 45 minutes, or until lightly browned. Cool on a wire rack.
Mix the pudding mix and the milk together in a heavy saucepan. Cook according to the directions on the pudding box. Cool completely. Whip the cream until light and fluffy, then stir it into the pudding. Slice the very top off of a puff, no more than about 3/4" to 1" thick. Fill the bottom with the pudding/cream mixture. Replace the top. Dust with confectioners's sugar. Repeat with each one.

For eclairs, do not dust with confectioners sugar, spread dark chocolate frosting, on each filled puff instead.