Classic Homemade Cream Puffs with Luscious Vanilla Filling

Instructions

1. Prepare the Dough:
   In a medium saucepan, combine the butter, water, and vanilla. Bring to a boil over medium heat.
   Stir in the flour all at once, continuing to stir until the mixture pulls away from the sides and forms a smooth ball.

2. Cool and Add Eggs:
   Remove from heat and allow the dough to cool slightly.
   Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

3. Shape and Bake:
   Drop large tablespoons of dough onto a parchment-lined baking sheet, spacing evenly to make about 8 large cream puffs.
   Bake at 400°F (200°C) for approximately 40 minutes or until golden brown and puffed.

   Tip: After baking, poke a small hole in each puff with a toothpick to release steam, then return them to the oven (turned off) with the door slightly ajar. This helps prevent collapsing.

4. Cool Completely:
   Let the puffs cool fully before slicing and filling.

Make the Filling:

In a mixing bowl, combine the heavy cream, instant pudding mix, and milk. Beat until thick and fluffy.

Assemble and Serve:

Cut each puff in half horizontally. Pipe or spoon the creamy filling into the bottom half, then replace the top. Finish with a dusting of powdered sugar or drizzle with melted chocolate if desired.

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