The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside.
1/2 cup butter. 1 cup water. 1 cup all-purpose flour. 1/4 teaspoon salt. 4 eggs. 1 (5 ounce) package instant vanilla pudding mix. 2 1/2 cups cold milk. 1 cup heavy cream.