Preheat the oven to 400°F (200°C).

In a saucepan, combine water and butter. Heat over medium until butter is melted.

Add flour and salt, stirring vigorously until the mixture forms a ball and pulls away from the sides.

Remove from heat and let cool slightly. Beat in eggs one at a time until smooth and glossy.

Transfer the mixture to a piping bag and pipe small mounds onto a baking sheet.

Bake for 20-25 minutes until golden and puffed. Let cool completely.

In a mixing bowl, whip the heavy cream until soft peaks form.

Gradually add powdered sugar and vanilla, continuing to whip until stiff peaks form.

Fill a piping bag with the whipped cream.

Once the puffs are cool, cut a small hole in the bottom of each puff.

Pipe the whipped cream into each puff until filled.

Serve immediately or refrigerate until ready to serve.