Easy Homemade Cream Puffs

In a large bowl, mix together vanilla instant pudding mix, cream, milk, and vanilla bean paste. Mix until thick. Cover and refrigerate to set.

Preheat oven to 400°

In a large sauce pan, bring water and butter to a rolling boil. Stir in flour and salt, with a wooden spoon until the mixture forms a ball. Continue mixing for one more minute until all liquid is absorbed.

Place in a bowl and allow to cool for 5 minutes, stirring occasionally. Beat in eggs one at a time, mixing well after each addition. Drop by the tablespoonfuls onto an ungreased baking sheet.

Bake for 20-25 minutes in preheated oven, until golden brown. Tops should be hard to the touch. Place cream puffs on rack until completely cool.

When the shells are cool, cut off tops of cream puffs and fill them with vanilla cream, or use a pastry bag to pipe the pudding into the shells.

Sprinkle with powder sugar or drizzle with chocolate Ganache.

To make Chocolate Ganache, place heavy whipping cream a microwave safe bowl and heat in the microwave on high for 1-2 minutes until cream is hot, but not boiling. Carefully remove from microwave and add 1 cup semi-sweet chocolate chips and allow to sit 5-8 minutes until chips are melted. Stir with wire whisk until smooth and creamy.