Cream Puff Pastry

1 cup water
1/2 cup butter
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs

In a medium saucepan combine water, butter, and salt. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each egg.
Bake Cream puffs: Drop Cream Puff Pastry dough by heaping tablespoons into 12 mounds 3 inches apart onto a greased baking sheet. bake in a 400 degree oven for 30 to 35 minutes or until golden. Remove from baking sheets cool on wire rack. cut off the tops of each puff; remove any soft dough from inside.
Fillings: There are several kinds of fillings you can use, whipped cream is one of them. For a Fancier look you can use a piping bag with a big star tip and pipe it into your puff pastry. Ice cream is another good filling. You can even use pudding which is what I used in this batch, boxed pudding or you can make your own either way it will taste amazing.

Vanilla Pudding: 

2 cups milk
1/2 cup white sugar
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter

In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.
allrecipes.com/recipe/homemade-vanilla-pudding/

With this particular pudding it becomes runny if let set for long period of time. It is good but after 24 hours it became soup.

Better Homes and Gardens New Baking Book