Preheat oven to 425 degrees Fahrenheit.  Prepare baking sheets with parchment paper and non-stick cooking spray.

In a medium sauce pan, bring water and butter to a rolling boil.  

Stir in the flour and salt until a ball forms.

Transfer the ball to a bowl and add eggs one at a time, mixing well.  Add vanilla.

Drop by teaspoon fulls on to the prepared sheets.

Bake for 20 minutes until golden brown and puffy.

Let cool.

While shells are baking.  Mix pudding and milk and cream with a hand mixer until thickened.  Refrigerate until needed.

To fill, place a small slit in the side of the pastry shell.  Using an icing bag with a round tip, squeeze cream into the shell until it begins to puff up with cream.  If you do not have an icing bag, make the slit bigger and fill with a spoon.