Custard filling

• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups heavy cream
• 1 cup milk

Choux Pastry

• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

DIRECTIONS

1. Mix together vanilla instant pudding mix, cream and milk in saucepan. Boil and stir continuously until mixture thickens. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Boil water and butter together on high.
   
4. Stir in flour and salt until the mixture forms a ball.
   
5. Transfer the dough to a large mixing bowl and let cool (3-4 minutes).
   
6. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
   
7. Pipe onto an ungreased baking sheet.
8. Bake for 15 to 20 minutes in the preheated oven or until golden brown. Centers should be dry. (Baking duration may vary depending on size of choux pastry)
9. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Optional) melt chocolate and drizzle on top of choux pastries for decoration and taste