In a pot, bring water to a boil with butter and a pinch of salt. Melt the butter, add flour, and cook until a thick paste forms. When the dough starts to pull away from the bottom of the pot, remove from heat and let it cool slightly. Gradually incorporate four eggs into the dough. Transfer the dough to a piping bag and pipe circles onto a baking sheet lined with parchment paper. The circles will almost double in size during baking, so place them sufficiently apart. Bake at 200°C for about 20 minutes.Prepare the cream by cooking pudding in milk, then mix in quark cheese and sweeten with sugar. Fill the cream puffs with the cream and whipped cream.