Preheat oven to 425°. While the oven is heating melt the butter, sugar, salt, and water in a small saucepan. bring mixture to a boil.
Add the flour all at once and stir fast with a wooden spoon until the mixture forms, about 1 minute.
Remove from heat and let cool for about 5 minutes.
Stir in one egg at a time, thoroughly mixing before adding the second egg. The dough will be smooth and a little shiny.
Use a cookie scoop to transfer the dough onto a parchment-lined baking sheet. This will make 6 cream puffs. Bake at 425 °F for 10 minutes then lower the heat to 350 ° and continue cooking for another 15 minutes. The cream puffs will be a nice golden brown.
Remove from oven and use the tip of a sharp knife to poke a hole in the side of the cream puffs to release the steam and open up enough space to spoon in the filling. Cream puffs should be cooled completely before filling, this will allow the inside to dry out a bit and prevent a soggy puff.
Mix up the instant pudding in a 2-cup measuring cup and refrigerate to let it set.
Once the cream puffs are completely cooled then spoon the pudding into the cream puffs. Sprinkle the cream puffs with powdered sugar right before serving.
Notes
The recipe can be doubled to make 12 cream puffs.No piping bag needed, use a cookie scoop to place dough on baking sheet,