1: Heat oven to 400ºF. Heat water and cannabis butter in a pan until full boil. Stir in flour and salt with a wooden spoon and reduce heat to low. Continue to stir dough over low heat about 1 minute or until mixture forms a ball. remove from heat.
2: Now 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. Drop about 1/4 cup of dough onto an non-greased cookie sheet about 3 inches apart.
3: Bake 35 to 40 minutes or until puffed and golden brown. Set aside to cool. Mix instant pudding mix and milk in a bowl. Refrigerate to set. Once the puffs are completely cool, carefully slice off the top of each puff.
4: Inside you will find a spongy dough. Use a spoon and carefully remove this. Fill each puff with pudding and replace their tops. Cover and refrigerate until serving.