Prepare the Choux Pastry

In a saucepan, bring water, butter, and salt to a boil. Reduce heat to low and add flour all at once. Stir vigorously until the dough forms a smooth ball and pulls away from the sides.

Add Eggs

Remove the pan from heat and let the dough cool for 3–5 minutes. Add eggs one at a time, mixing well after each addition until the dough becomes smooth and glossy.

Shape the Cream Puffs

Preheat oven to 200°C (400°F). Line a baking tray with parchment paper. Spoon or pipe small rounds of dough, spacing them apart.

Bake

Bake for 25–30 minutes until puffed and golden brown. Do not open the oven during baking. Turn off the oven and let the puffs sit inside for 5 minutes with the door slightly open.

Make the Cream Filling

Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

Fill the Cream Puffs

Once cooled, cut the puffs in half or poke a small hole and fill with whipped cream.