The Puff Base: In a medium-sized saucepan, combine water, butter, and salt. Bring the mixture to a boil. Once boiling, reduce the heat to low and add the flour, stirring vigorously until the mixture forms a ball. Remove from heat and let it cool for a few minutes.

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The mixture should become smooth and glossy.

Preheat your oven to 200°C. Drop the dough by tablespoonfuls onto a baking sheet lined with parchment paper, ensuring there’s enough space between each drop.

Bake in the preheated oven for 20-25 minutes or until golden brown. Once baked, remove from the oven and let them cool on a wire rack.

The Cream Filling: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Once the puffs have cooled, make a small slit in the bottom of each puff. Fill a piping bag with the cream filling and pipe it into each puff through the slit.

Dust with additional powdered sugar if desired and serve immediately.