In a medium sauce pan over medium heat. Heat water ,butter and salt until mixture boils.

Remove saucepan from heat. With wooden spoon vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan.

Add eggs to flour mixture, one at a time, beating after each addition until mixture is smooth and satiny. Cool mixture slightly.

Preheat oven to 400 degrees. Lightly grease and flour large cookie sheet or use parchment paper (as shown in picture.) Drop batter by HEAPING tablespoons into 10 mounds for large puffs. Bake for 35-40 minutes or until golden. Turn off oven and leave in oven 15 minutes. Cool on wire rack.

Time to make the whipped cream! Pour the 1 cup of heavy whipping cream into a mixing bowl.

Beat on high for about 3-4 minutes. I used my trusty stand mixer :)

After about 3 minutes, you should have pillowy whipped cream. If not, keep mixing until it looks like the picture. Set aside.

Prepare pudding according to label directions but use only 1 ¼ cups milk.

Fold in whipped whipping cream and almond extract.

Mix by hand until mixed completely.

After pastry puffs have cooled, and you are ready to used, cut in half and spoon in cream puff filling. Serve right away, or place in fridge or freezer for later use.