Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Make the Choux Paste: In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat. Remove from heat and stir in the flour all at once until the mixture pulls away from the sides of the pan and forms a ball.

Add Eggs: Allow the dough to cool slightly before other tasks. Add the eggs one at a time, mixing well after each addition until fully incorporated. Stir in the vanilla extract.

Pipe the Choux: Using a pastry bag or a spoon, pipe small mounds (about a tablespoon-sized) onto the prepared baking sheet, leaving a little space between each one.

Bake: Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and have puffed up nicely. Do not open the oven door during baking!

Cool: Remove from the oven and let them cool completely on a wire rack.

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

Fill the Puffs: Once cooled, cut a small slit on the side of each cream puff. Using a pastry bag, fill each puff with the whipped cream mixture.

Serve: Dust with additional powdered sugar if desired, and enjoy!