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1
First, prepare pudding.
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2
In a large saucepan, stir flour, sugar, and milk together.
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3
Stir continuously, cooking over medium heat, until bubbly.
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4
Cook, while stirring, for two minutes more.
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5
Remove from heat and stir about a cup of the milk mixture into the eggs gradually.
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6
Add this egg mixture back into the saucepan with the rest of the milk mixture and cook until NEARLY bubbly, avoiding a boil.
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7
Cook on low heat for two minutes more, stirring.
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8
Stir in the vanilla, cover the surface of the pudding with plastic wrap, and chill until serving time.
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9
Preheat the oven to 400 degrees F.
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10
Combine the water, oil, sugar, and salt in a large saucepan and bring to a boil.
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11
Add all of the flour and stir well with a wooden spoon until dough forms a distinct ball in the middle of the saucepan.
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12
Cook a minute longer, while mashing and mixing the dough.
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13
Remove from the heat and let rest to cool for two minutes.
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14
Beat each egg into the dough, one by one.
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15
Drop the dough, in smoothed mounds, onto a greased baking sheet and bake about 25 minutes.
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16
For assembly, use a serrated knife to cut almost entirely around each puff three-quarters of the way up, to make a lid.
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17
Scoop out any excess dough that may be left inside, and spoon some filling into each puff, replacing the lids after finishing.
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18
Dust in a light coating of powdered sugar for presentation.
