Preheat oven to 425°F (220°C).

Line a baking sheet with parchment paper or a silicone mat.

In a saucepan, combine water and butter. Heat over medium until the butter melts and the mixture boils.

Reduce heat to low, add flour, and stir vigorously until a smooth dough forms and pulls away from the pan.

Remove from heat and let cool for 5 minutes.

Beat in eggs one at a time, mixing well after each until the dough is smooth and glossy.

Transfer dough to a piping bag with a large round tip.

Pipe small mounds (1.5-inch wide) onto the baking sheet, spacing them apart.

Bake at 425°F (220°C) for 15 minutes, then reduce to 375°F (190°C) and bake 15-20 minutes more until golden.

Let cool completely on a wire rack.

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

Slice cooled puffs horizontally.

Fill the bottoms with whipped cream, then replace the tops.

Dust with powdered sugar or drizzle with chocolate ganache (optional).

Room temperature ingredients ensure a smooth dough.

Do not open the oven while baking to prevent deflating.

Cool puffs completely before filling to keep them crisp.

Customize fillings—try pastry cream, chocolate mousse, or fruit-infused whipped cream.