Ingredients


Serves 12.

100 cc. water
1/2 tsp. Salt
4 Eggs
150 g (5 1/4 oz) Butter
125 g ( 4 1/2 oz) All-Purpose Flour
100 cc. Milk

For the filling:
2 cups (500ml) Milk
10 oz. (300ml) Vanilla pudding mix
1 cup (250ml) Heavy cream

Instructions

1. Heat water, milk, and butter in a saucepan with medium heat. When butter is melted, add flour and salt to the milk mixture, turn heat to low. Keep stirring with large spoon for about 5 minutes, to cook the flour. Be careful not to burn dough. Remove from heat and let it cool to room temperature.
2. Transfer the dough to large mixing bowl.
3. Add eggs one by one, mixing well after each addition with an electric mixer.
4. Preheat oven to 425 F. Line baking sheet with parchment paper.
5. Use 2 spoons to form small dough balls (about 1-1/2 tablespoons each) and place dough on baking sheet.
6. Bake for 12-15 minutes until the pastries are puffed completely. If they are under cooked, they will deflate. Let the pastries cool to room temperature on a wire rack.
7. Mix vanilla pudding mix, milk, heavy cream until pudding is set. Add rum as desired as you are mixing the pudding. Refrigerate pudding for 15 minutes.
8. Punch a small hole on the bottom of each puff pastry using a small tip of a piping bag. Transfer pudding to a piping bag then squeeze a small amount of pudding into each puff pastry through the hole.
9. This dessert can be served at room temperature or cold.

   Tips: To make this dessert looks fancy, dip the top of each pastry into ganache and put 2 sliced almonds on top of it.
   
   This is the best dessert especially if the filling is mixed with a little rum or kahlua.
   

Recipe courtesy of Indokitchen.com