2 (3.5 ounce) pkgs. Instant vanilla pudding mix

2 cups heavy cream

1 cup milk

½ cup butter

1 cup water

¼ teaspoon salt

1 cup flour

4 eggs

Mix together instant vanilla pudding mix, cream and milk.  Cover and refrigerate to set.  Preheat the oven to 425°.  In a large pot, bring water and butter to a rolling boil.  Stir in flour and salt until the mixture forms a ball.  Transfer the dough to a large mixing bowl.  Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.  Drop by tablespoons onto an ungreased baking sheet.  Bake for 20-25 minutes in the preheated oven, until golden brown.  Centers should be dry.  When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.