Instructions

1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper, set aside.
2. In a medium saucepan, add the butter and water. Bring to a boil over medium high heat. When it begins to boil, remove from heat and whisk in the flour and salt.
3. Pour flour mixture into a mixing bowl and add in eggs, one at a time, beating well after each addition. Add in vanilla extract at the end.
4. Spoon (or pipe) the choux dough onto parchment paper into small mounds (15 total).
5. Place in the 400 degree oven for 15 minutes, then, without removing them, lower the oven temperature to 350 degrees. Cook for an additional 25 minutes. When done, prick the tops with a toothpick to allow the steam to release.
6. Place them back in the oven, turned off, with the door slightly ajar and allow to cool/dry for 15 minutes.
7. Then remove from oven and cool completely before filling.
8. For the filling, whisk together the vanilla pudding mix with the vanilla extract and heavy whipping cream until blended. Refrigerate filling until puffs are completely cooled or for one hour.
9. To assemble, slice each cream puff in half, add filling, place the top back on and sprinkle generously with powdered sugar.
10. Serve cold and enjoy!