Prepare the Pastry Base

• Heat your oven to 400°F (205°C) and line two baking sheets with parchment paper.
• In the saucepan, combine the water and butter pieces. Warm over medium heat until the butter melts and the mixture comes to a rolling boil.
• Remove from heat immediately. Stir in the vanilla extract, then add all of the flour at once. Stir vigorously until the dough pulls away from the pan sides and forms a smooth ball.

Incorporate the Eggs

• Transfer the hot dough into a mixing bowl (or leave in the saucepan off heat). Let rest for 2 minutes to prevent the eggs from cooking.
• Crack in one egg and beat thoroughly until fully absorbed. The dough will look wet and glossy.

• Add eggs one at a time, mixing completely before each addition. You’ll know you’re done when the dough falls from the spoon in a thick ribbon and holds its shape.

Shape and Bake the Shells

• Spoon or pipe twelve generous mounds (about 2 inches across) onto each prepared sheet, leaving 2 inches between each for expansion.
• Bake at 400°F (205°C) for 40 minutes. Resist opening the oven door early, as the sudden temperature drop can make the shells collapse.
• After 40 minutes, test one shell with a toothpick: insert it into the side to release steam, then crack the oven door and let all the cream puffs cool inside for 10 minutes. This gentle deflation prevents soggy centers while preserving the hollow interior.
• Move the baked shells onto a wire rack and allow them to cool fully.

Whip Up the Signature Filling

1. In a large chilled bowl, whisk together the pudding mix and milk until smooth—no lumps should remain.
2. Pour in the cold heavy cream and beat with an electric mixer on medium-high speed. Stop when stiff peaks form, indicating the cream holds its shape firmly.
3. If you prefer a sweeter or more custardy texture, fold in an additional tablespoon of powdered sugar or a splash of vanilla extract.

5. Assemble Your Cream Puffs

1. Slice each cooled shell horizontally or poke a small hole in the base.
2. Transfer the whipped cream filling into your piping bag. Pipe a generous swirl into the center of each shell until you feel gentle resistance.
3. Replace the top halves, dust with powdered sugar or drizzle with melted chocolate, and serve immediately—or refrigerate for up to two hours before serving.