In a medium saucepan, combine the butter, water, sugar, and vanilla extract. Bring to a gentle boil, stirring until the butter melts.

Allow the mixture to cool for about 10 minutes.

Preheat your oven to 400°F (200°C).

Beat in the eggs one at a time until fully integrated.

Drop spoonfuls of the dough onto a parchment-lined baking sheet, leaving space between each mound.

Bake the puffs at 400°F for 15 minutes, then reduce the temperature to 350°F and continue baking for another 15 minutes.

Make a small slit in each puff to release steam and allow them to cool completely on a wire rack.

In a mixing bowl, combine the pudding mix with milk and whisk until thick and creamy.

Once cooled, slice each puff in half and fill with the prepared cream filling.

Dust filled cream puffs with powdered sugar before serving.