Mix vanilla instant pudding mix, cream, and milk together in a bowl. Cover and refrigerate to set.

Preheat the oven to 425 degrees F (220 degrees C).

Bring water and butter to a rolling boil in a large pot.

Stir in flour and salt until the mixture forms a ball.

Transfer dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.

Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a couple of inches apart.

Bake in the preheated oven until puffs are golden brown and centers are dry, about 20 to 25 minutes. Let puffs cool.

When puffs are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.