1Heat oven to 400ºF.
2Heat water and cannabis butter in a pan until full boil.
3Stir in flour and salt with a wood spoon and reduce heat to low.
4Continue to stir dough over low heat about 1 minute or until mixture forms a ball. remove from heat.
5Now this is the tricky part. Take your time and beat in one egg at a time until the mixture is creamy and looks similar to drop biscuits in texture
6Drop about 1/4 cup of dough onto an non-greased cookie sheet about 3 inches apart.
7Bake 35 to 40 minutes or until puffed and golden brown.
8Set aside to cool
9Mix instant pudding mix and milk in a bowl. Refrigerate to set.
10Once the puffs are completely cool, carefully slice off the top of each puff.
11Inside you will find a spongy dough. Use a spoon and carefully remove this.
12Fill each puff with pudding and replace their tops.
13Cover and refrigerate until serving.