Pistachio Cream Puffs (Bob Arturo)

1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 cup all-purpose flour
3 eggs 1 (3.4 ounce)
French vanilla instant pudding 1 (3.4 ounce)
Pistachio instant pudding
2 cups (1 pint) heavy cream
2 cups (1 pint) half and half
1/4 teaspoon vanilla

Preheat the oven to 425 degrees. In a large saucepan, bring the water, butter, and salt to a boil over medium-high heat. When it boils, immediately take the pan off the heat. Add all the flour, stir hard with a wooden spoon until all the flour is incorporated, about 30-60 seconds until the dough starts to ball up. Return the pan to the heat and stir for 30 seconds to evaporate some of the moisture. Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 eggs, stopping after the last to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. Make 1-inch balls, using a tablespoon and a rubber spatula and place on a baking sheet. Bake 15 minutes, and then reduce the heat to 375 degrees. Bake about 20 minutes more, until puffed up and light golden brown. Try not to open the oven door too often during the baking. Let cool on the baking sheet.

Whisk together the 2 packages of pudding, heavy cream, half and half and the vanilla until the mixture is stiff. When the puffs are cool, cut them in half to create a top and bottom and carefully spoon out any soft dough. Then spoon the filling into both halves and fit together.

Makes about 18-20 Puffs.

NOTE: You can drizzle some melted chocolate on top of the finished puffs or sprinkle some powdered sugar on top, or do both, for some extra pizzazz.