Prepare the Choux Pastry: In a medium saucepan, combine the water and butter; bring it to a boil over medium heat. Once melted, remove the saucepan from the heat and stir in the flour, salt, and sugar until smooth.
Incorporate the Eggs: Allow the mixture to cool slightly before adding the eggs one at a time. Mix well after each addition to create a smooth dough.
Shape and Bake: Preheat your oven to 425°F (220°C). Drop the dough by tablespoonfuls onto a parchment-lined baking sheet, spacing them apart. Bake for about 20-25 minutes until golden brown and puffed.
Make the Cream Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the vanilla pudding mix and milk, then mix until thickened. Finally, fold in the heavy cream until combined.
Assemble the Cream Puffs: Once your pastry shells are cooled, cut a small slit in the side of each puff to allow steam to escape. Fill them with the cream filling using a piping bag or spoon. Dust with powdered sugar or drizzle with chocolate ganache, if desired.
