I have made 4 batches of these over the past few days and here is what did and they turned out perfect. I made the pudding mixture with white chocolate pudding and after it set, I folded in 1 cup of whipping cream, whipped into stiff peaks. Cream puffs need a high temperature so they will rise quickly and leave a hollow center and to set the shape of the shells. Then they need a lower temperature to continue baking, which allows the insides to dry out. So I started with 450 degrees for 10 minutes, reduced oven to 375 degress and continued to bake for 20-25 minutes. Then I sliced a small sliver towards the top of each and continued to bake for another 3 minutes. I immediately removed them to a wire rack to cool. I made my puffs very large (using an ice cream scoop) and had no trouble with sinking. Then I cut just the top off of each one, filled with pudding mixture and replaced the top. I also drizzled milk chocolate over each one. When I removed the top, if there was any uncooked dough, I gently removed it, leaving the shell hollow and firm.
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I have made 4 batches of these over the past few days and here is what did and they turned out...