In a medium saucepan, combine 1 cup of water, ½ cup of butter, 1 teaspoon of vanilla extract, and 1 tablespoon of white sugar. Bring this mixture to a gentle boil over medium heat.

Once boiling, add 1 cup of all-purpose flour all at once, stirring vigorously until a cohesive dough forms.

Transfer the dough to a mixing bowl and let it cool for about 5 minutes. Incorporate 4 large eggs, one at a time, mixing well.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Pipe tablespoon-sized portions of the dough onto the prepared baking sheet, creating small mounds.

Insert the baking sheet into the preheated oven and bake at 400°F (200°C) for 15 minutes.

Once baked, cut small slits in the side of each puff to allow steam to escape. Transfer them to a wire rack to cool.

In a mixing bowl, beat together 1 cup of heavy cream, ½ cup of whole milk, and 1 package of instant vanilla pudding mix until thickened.

Once the cream puffs are cool, slice them in half and generously fill each with the cream filling.

Dust the filled cream puffs with powdered sugar before serving.