1. Preparation:

• Preheat oven to 425°F (220°C).
• Line a baking sheet with parchment paper or a silicone mat.

2. Making the Dough:

• 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.

3. Adding Eggs:

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

4. Baking:

• 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.

5. Making the Filling:

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

6. Assembling:

• Slice cooled puffs horizontally.
• Fill the bottoms with whipped cream, then replace the tops.
• Dust with powdered sugar or drizzle with chocolate ganache (optional).