Choux Pastry:

8 tablespoons of unsalted butter
1 cup of fresh water
1 teaspoon of granulated sugar
1 teaspoon of pure vanilla extract
1 cup of all-purpose flour
4 large eggs

Cream Filling:

1 pint of heavy whipping cream
1 packet of instant vanilla pudding mix
⅓ cup of whole milk


Commence by bringing together the butter, water, and sugar in a pan, allowing them to reach a rolling boil. Introduce the flour to this mixture, stirring vigorously until the ingredients coalesce into a uniform ball.

Remove the dough ball from the heat source and let it cool down to a manageable temperature. Once it’s cooled, methodically beat in the eggs, ensuring that each one is fully incorporated before adding the next.

Next, you’ll need a piping bag (or two spoons as an alternative) to portion out the dough onto a baking sheet lined with parchment paper. Preheat your oven to 400°F (200°C) and introduce the baking sheet for a period of 15 minutes. After this initial baking period, reduce the temperature to 350°F (175°C) and allow the pastries to bake for an additional 15 minutes.

Once golden and puffed, remove the choux pastries from the oven. It’s essential at this stage to puncture a small hole on the side of each pastry to let the trapped steam escape, thus preventing the pastry from becoming soggy.

While your pastries are cooling down, start preparing the cream filling. In a medium-sized bowl, merge the heavy cream, milk, and pudding mix. Whisk these ingredients until they form a thick and velvety filling.

When the pastries are completely cooled, slice them in half, creating a base and a cap. Spoon a generous amount of the cream filling onto the bottom piece of each pastry. Lightly dust the cream-filled choux with a sprinkle of confectioner’s sugar.

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