Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium saucepan, bring the water, butter, and salt to a boil. Remove from heat and add the flour all at once, stirring until the mixture forms a ball.
- Add the eggs, one at a time, stirring well after each addition. Drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 15 to 20 minutes, or until puffed and golden brown. Pierce each puff with a sharp knife to allow steam to escape. Cool completely on a wire rack.
- In a medium bowl, beat together the heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form.
- Using a sharp knife, cut each puff in half horizontally. Spoon or pipe the whipped cream onto the bottom half of each puff, then replace the top half. Dust with additional confectioners’ sugar, if desired.
- Serve immediately, or store in an airtight container in the refrigerator for up to 8 hours. Enjoy!
