Filling:
Whisk milk and pudding till it thickens up and put it into the fridge.
For the pastry:.
Preheat the oven to 230 degrees celcius.
Boil butter, water and salt in a saucepan. When everything has dissolved, add all the flour at one go and mix thoroughly.
Take it off the heat and crack one egg into the mix. Stir till it loses its gloss and becomes doughy again.
Repeat this with all the eggs.
Spoon tablespoons of the mixture onto a cookie sheet, spacing them 2 inches apart.
Bake at 230 degrees celcius for 15 minutes, then turn the heat down to 165 degrees celcius and bake for 25 minutes.
Immediately remove from cookie sheet and let it cool thoroughly. Cut into half and remove doughy bits inside the puffs.
Just before filling the puffs, stir whipped topping into the pudding mix. Fill and keep chilled.
