Preheat oven to 400ºF. Prepare cookie sheet with vegetable pan spray or line pan with parchment paper.
In medium saucepan, bring water, butter and salt to a boil. Reduce heat and add flour all at once, stirring constantly until mixture leaves the sides of pan and forms a ball. Remove from heat; stir in eggs eggs, one at a time, making sure each egg is well blended before adding the next.
Fit disposable decorating bag with tip 1A and fill with dough. Pipe dots for cream puffs and lengths for eclairs, at least 2 in. apart to allow for spreading. Bake 20-25 minutes or until puffed and golden brown. Turn off oven and leave in closed oven for 10 minutes. Remove from oven and cool completely.
Prepare pudding according to package directions, using only 1-1/2 cups of milk. In large bowl, whip cream and confectioners' sugar on high speed to soft peaks. Fold whipped cream into pudding. Use immediately, or refrigerate until ready to fill cream puffs or éclairs.
In medium microwave-safe container, combine Candy Melts candy and cream. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until melts are almost melted. Stir thoroughly until mixture is smooth.