Preheat the oven to 425 degrees. Place a large round open tip into a large frosting bag and set aside.

In a medium sized saucepan, place the butter, water and sugar.

Place the pan over medium heat and let simmer until the butter is fully melted, stirring occasionally.

Add the flour and salt and stir to combine, continue to stir until the flour starts to pull away from the sides of the pan. Remove from heat and let cool slightly.

Add the eggs, one at a time, beating the dough with a dough whisk vigorously to avoid the egg from cooking before being incorporated. Beat each egg in well before continuing.

Add the vanilla in with the last egg. The dough should be smooth and elastic by the time all the eggs are in.

Place the dough into the prepared frosting bag and pipe roughly 2” circles on a baking tray about an inch high, leaving 2-3” inches in between each puff.

Place in the oven and bake for 30-35 minutes, just until the tops of the puffs are golden brown. Refrain from opening the door while they are baking because the blast of cold air will cause the cream puffs to fall.

Once they have baked, let them sit until they come to room temperature.

In the meantime, mix the pudding according to the package directions, adding the extra vanilla and place into a piping bag with whatever tip desired for easier filling.

Once the cream puffs are completely cooled, cut the top off and pipe the vanilla pudding into the empty space and replace the cap, dust the top with powdered sugar.