Preheat your oven to 400°F and line a large baking sheet with parchment paper.

Combine the water, butter, and salt in a medium saucepan. Heat over medium-high heat until the mixture reaches a rolling boil.

Lower the heat to low and add in the flour all at once. Stir with a wooden spoon until the mixture forms a smooth dough ball that pulls away from the sides of the pan.

Remove the pan from the heat and allow the dough to cool for 5 minutes. With a hand mixer, beat in the eggs, one at a time, mixing until each egg is fully incorporated.

Pour the shiny dough into a piping bag and pipe 12 equal mounds onto the prepared baking sheet.

Bake for 20 minutes, lower oven temperature to 350°F, and continue baking for 10 minutes until golden brown. Do NOT open the oven during baking!

Allow the cream puffs to cool completely on a wire rack before cutting.

In a clean bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Cut the cream puffs in half horizontally, pipe the whipped cream inside, and sprinkle with powdered sugar. Enjoy!