Cream Puffs

My friend Whitney and I made these today and they are to die for!!!
For the custard:
1 (5.1 ounce) packages Instant Vanilla Pudding
1 1/2 cups Heavy Whipping Cream
3/4 cup milk

For the puffs:
1/2 cup Butter
1 cup Water
1/4 teaspoon Salt
1 cup AP Flour
4 Eggs

Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

Preheat oven to 425.

In a pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl, then cover it and put in the freezer for 5 to 10 minutes to cool.

Using a mixer, beat in the eggs one at a time, mixing well after each. Spray your baking sheet with cooking spray and then sprinkle flour on top. Move around the flour to fully coat the sheet and then turn it over to dump the excess. Spoon your batter onto your baking sheet.

(It works best to use a small cookie scoop, as it is perfect size and the perfect shape.)

Bake for 15 to 20 minutes in the preheated oven, until golden brown. Centers should be dry. Poke a small hole in the bottom of your cream puffs to allow steam to escape and prevent collapsing.

When the shells are cool, fill them with the pudding mixture by using a pastry bag to pipe the pudding into the shells.

Yields: 30 (when using a little cookie scoop)