Mini Cream Puffs

1. Stage

Preheat the oven to 400°F. In a small saucepan, bring the water and butter to a rolling boil over medium heat. Add the flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about four minutes. Editor's Tip: Vigorously stirring the pastry dough over medium heat cooks the flour and helps the dough dry out a bit. When stirring, we recommend using a wooden spoon. Stir quickly and vigorously—beating the dough up against the sides of the pan—until the dough is smooth and comes together in a large ball.

2. Stage

Remove the pastry dough from the heat, and let it stand for 10 minutes. Editor's Tip: Removing the dough from the heat allows it to cool before adding the eggs (we don't want scrambled eggs in our choux pastry!). To ensure the dough cools effectively, transfer the dough to a separate bowl (ideally, whichever bowl you use when adding the eggs).

3. Stage

Add the eggs, one at a time, beating well after each addition until smooth. Continue beating until the mixture is smooth and shiny. Editor's Tip: Adding the right amount of egg is crucial. Choux pastry dough should look shiny and glossy. When scooped with a wooden spoon and held over the bowl, it should fall off the spoon in a "plop" with residual dough hanging in a V shape. Our recipe calls for two eggs; however, if your dough doesn't pass these tests, you may need to add more. To do this, lightly beat one egg in a small glass measuring cup. Drizzle the beaten egg into the dough 1 teaspoon at a time, beating well after each addition until it reaches the correct consistency.

4. Stage

Drop the dough into 1-inch balls onto parchment-lined baking sheets, spacing them 1-1/2 inches apart. Editor's Tip: For consistent sizing and even baking, pipe the pastry dough using a piping bag fitted with a 1/2-inch plain tip, or use a large zip-top bag with one corner snipped off. If your pastry dough has little "tips" sticking up, use a dampened finger to tap them down lightly.

5. Stage

Bake until puffed, very firm and golden brown, 25 to 30 minutes. Cool on wire racks. Editor's Tip: Once the cream puff shells are out of the oven, use a paring knife to cut a small slit in the bottom of each shell. This allows steam to escape and prevents the shells from getting soggy.

6. Stage

While the mini cream puff shells cool, whisk the pudding mix and milk for two minutes or until thickened. Let stand for five minutes. Fold in the whipped topping. Cut the puffs in half. Fill the cream puffs with the vanilla filling; replace the tops. Dust with confectioner's sugar, and serve immediately.