Preparation Steps

• In a medium saucepan, combine the water and butter. Bring to a boil over medium heat.
• Once boiling, remove from heat and stir in the flour, sugar, and salt until the mixture forms a smooth ball.
• Allow the mixture to cool slightly. Add the eggs one at a time, mixing well after each addition until smooth.
• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper. Use a piping bag to pipe small circles onto the sheet.
• Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed.
• In another saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk and cook over medium heat until thickened.
• Remove from heat and stir in the vanilla extract and butter until smooth.
• Transfer the pudding to a bowl, cover with plastic wrap, and refrigerate until chilled.
• Once cooled, cut a small hole in the bottom of each choux cup. Fill with vanilla pudding using a piping bag.
• Pipe or dollop whipped cream on top of each cup.
• Garnish with fresh fruit and serve immediately.