Preheat oven to 400 degrees.

CREAM PUFFS: In a large saucepan, heat water, and butter to a rolling boil. whisk in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs all at once, continue beating until smooth. Drop dough by 1/4 cupfuls 3-inches apart onto two ungreased baking sheet (6 per sheet).

Bake for 25-35 minutes or until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs with Vanilla Cream Pudding. Replace tops; dust with confectioners' sugar. Refrigerate until ready to serve.

VANILLA CREAM FILLING: Blend sugar, cornstarch and salt in a 2-quart saucepan. Combine milk and egg yolks, gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat; stir in butter and vanilla. Cool slightly then place a piece of plastic wrap over the top of the pudding to prevent a skin from forming. Chill until ready to use.