In a large saucepan bring to a boil, water, milk, butter, salt, and sugar.

Add flour, and stir vigorously for 1-2 minutes. This helps remove extra moisture and gives the flour time to cook.

Remove from heat.  Let cool to 125-135 degrees (hot to the touch but not burning).

Add eggs, one at a time. Incorporate completely before adding the next egg. Add 4-5 eggs until the mixture turns into a soft paste that will still hold its shape.

Using a plastic piping coupler or piping tip of your choice (large opening) and Ziploc bag or piping bag.

Immediately pipe the dough onto a cookie sheet lined with parchment. If making small puffs pipe 24 per balls per cookie sheet, for large pipe 18. Small puff - make the dough a ball the size of a quarter. Large puff - make the dough a ball the size of a half dollar). Bake time will vary depending on size.

For small puffs, bake at 425ºF for 10 minutes then reduce the heat to 375ºF for 8-10 minutes or until the shells are golden brown and hollow inside. For large puffs, bake 425ºF for 12 minutes then reduce heat to 375ºF for 12-14 minutes or until golden brown and hollow.

COOL COMPLETELY.

Whisk pudding mix and milk together. Mix 2-3 minutes. Set in fridge until ready to use.

In a large mixing bowl, whip cream to soft peaks, add powdered sugar. Whip to stiff peaks. Don't over whip or you'll end up with butter.

Remove pudding from fridge. Stir until smooth. Fold whipped cream into pudding.

Using a bag with round (about a 1/4") piping tip, carefully insert tip into cooled shell. Fill slowly until shell is full.

Dust with powdered sugar right before serving.