Marjolaine

Ingredients

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• 2 (3.5 ounce) packages instant vanilla pudding mix
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• 2 cups heavy cream
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• 1 cup milk
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• ½ cup butter
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• 1 cup water
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• ¼ teaspoon salt
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• 1 cup all-purpose flour
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• 4 large eggs
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Instructions

1. 1
   Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. 2
   Preheat oven to 425 degrees F (220 degrees C).
3. 3
   In a large pot, bring water and butter to a rolling boil.
4. 4
   Stir in flour and salt until the mixture forms a ball.
5. 5
   Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
6. 6
   Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a couple of inches apart.
7. 7
   Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
8. 8
   When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
9. 9
   Enjoy!