Ingredients
Equipment
Method
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
- Add flour all at once and stir vigorously until mixture forms a ball and pulls away from sides of pan. Remove from heat and let cool for 5 minutes.
- Beat in eggs one at a time, mixing thoroughly after each addition until dough becomes smooth and glossy.
- Drop 8-10 mounds of dough onto prepared baking sheet, spacing them 2-3 inches apart.
- Bake for 25-30 minutes until puffed and golden brown.
- For the filling, whisk together cold milk and vanilla pudding mix until it begins to thicken.
- In a separate bowl, whip heavy cream with powdered sugar and vanilla bean paste until soft peaks form.
- Fold whipped cream into pudding mixture until combined.
- Once shells are completely cooled, cut horizontally and fill with vanilla cream mixture.
- Optionally dust with powdered sugar or drizzle with melted chocolate before serving.
Notes
Best served the same day. Vanilla extract can be substituted for vanilla bean paste. For the shells, ensure eggs are at room temperature for best results. The dough can be piped with a piping bag or spooned onto the baking sheet. The filling can be customized with different pudding flavors or add-ins like chocolate or almond extract.