2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1 tsp vanilla bean paste
Cream puff
1/2 cup water
1/2 cup whole milk
8T unsalted butter
2 tsp sugar
1/4 tsp salt
1 cup all-purpose flour
4 Large eggs, room temperature
Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set
Preheat oven to 425°.
Line baking pan with parchment paper.
Bring water, milk, butter, sugar and salt just to a boil. Remove from heat and stir in flour all at once. Sir until flowers completely mixed in. Return back to burner and cook for about 2 minutes until dough forms a smooth ball and there's a light film on the bottom of your pan. Add to a mixing bowl, mix for 1 minute cool down. Add room temperature eggs one at a time until fully mixed. Beat until batter forms a ribbon when paddle is lifted. Add batter in a pastry bag fitted with a large circle tip. Or you can just cut the bag. Pipe onto pan, wet your fingertip to push down any peaks that forms on top of mounds.
Bake for 10 minutes at 425 degrees reduce oven to 325 and bake for 20 to 25 minutes until top is golden brown. Cool completely on wire rack. Once completely cool cut off tops and fill. Or if you like you can just pop a hole in the side or bottom and fill it that way.
You can sprinkle powder sugar on top or dip the tops in chocolate.
