Preheat oven to 400°F (200°C).
In a saucepan, bring water, butter, and salt to a boil.
Reduce heat, add flour all at once, and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
Let cool slightly, then beat in eggs one at a time until the mixture is smooth and glossy.
Bake the Pastry:

Use a piping bag to pipe small mounds of dough onto a baking sheet lined with parchment paper.
Bake for 20–25 minutes until puffed and golden brown. Do not open the oven door while baking.
Let cool completely before filling.
Prepare the Cream Filling:

Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Fill a piping bag with the whipped cream.
Assemble the Cream Puffs:

Slice the cooled puffs in half or poke a hole in the bottom and pipe in the cream filling.
Dust with powdered sugar or drizzle with chocolate ganache.
Tips for Success
Make sure to cook the choux dough thoroughly on the stove to avoid a raw taste.
Bake until fully golden to prevent collapsing.
Fill the cream puffs just before serving to keep them crisp.