Combine vanilla pudding mix, milk, and whipping cream and whisk for a minute until it is creamy and starting to thicken.

Cool in the fridge for at least 1 hour to fully set.

Gently fold in Cool Whip or whipped cream and keep in the fridge until ready to use.

Preheat the oven to 425 degrees F.

Line 3 large baking sheets with parchment paper and set aside.

In a medium saucepan, heat butter and water over medium heat until the butter is melted and water is boiling.

Turn the heat off and add flour and salt, (be sure to use the stir, scoop, and level method when measuring flour) stirring constantly with a wooden spoon until it all starts to come together. The mixture will be kinda weird and lumpy, and that's totally normal.

Transfer choux pastry dough to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low for 2 minutes. This will cool down the dough before you add the eggs, because scrambled eggs in your cream puffs is not so yummy.

Add eggs one at a time, mixing until completely incorporated between each addition. The dough will be soft and sticky and will form a ball if you stir it with a spoon. The texture is similar to gluten free bread dough if you've made that.

Use a #40 cookie scoop (or a generous tablespoon) to scoop the dough onto a parchment-lined baking sheet. Leave 2-3 inches between each cream puff to allow for proper air flow.

Bake the choux pastry 20-25 minutes. The bottoms should be a golden brown, and the tops should have browned a little, too. You'll know they're done if you cut one open and it is hollow inside and a little crisp on the outside.

Allow the cream puffs to cool completely on a rack before filling.

When you're ready to fill, slice the cream puffs in half horizontally and scoop or pipe the prepared filling, then replace the top half. Dust with powdered sugar if you want to dress them up a little.

See recipe notes for instructions for profiteroles or eclairs, and for storage instructions.