Remove from heat and cool for a couple of minutes
Beat in eggs (one at a time) with a mixer
Beat mixture until smooth and velvety
Drop by spoonfuls (walnut sized) onto a baking sheet lined with a silicone mat or parchment paper
Bake until DRY, 20-25 minutes (maybe longer)
Allow cream puffs to cool completely
Filling:
Mix instant vanilla pudding with whole milk until the pudding is dissolved
Put the mixture in the refrigerator (at least an hour)
Assembly:
Slice the cream puffs in half and fill with the chilled pudding
Sprinkle with powdered sugar