Make the Dough:

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

• In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium-high heat, stirring occasionally until the butter has melted.

• Once boiling, quickly stir in the flour, mixing vigorously until the dough starts to come away from the sides of the pan, about 1-2 minutes. Remove from heat.

• Let the dough cool for a couple of minutes, then add the eggs one at a time, beating well after each addition. The dough will become thick and shiny.

Shape and Bake the Puffs:

• Drop tablespoon-sized dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart, or pipe the dough into round shapes for uniformity.

• Bake for 20-25 minutes, or until the puffs are golden brown and puffed up. Avoid opening the oven door during the first 20 minutes to ensure they rise properly.

• Once baked, remove the puffs from the oven and cool completely on a wire rack.

Fill the Cream Puffs:

• While the puffs are cooling, prepare your filling. You can use whipped cream, pastry cream, or even ice cream. To make whipped cream, beat heavy cream with powdered sugar and vanilla until stiff peaks form.

• Once cooled, fill the puffs using a pastry bag or a small spoon. You can either make a small hole in the top or slice them in half and fill them like a sandwich.

Serve:

• Serve immediately, dusted with powdered sugar, or drizzle with melted chocolate for an extra indulgence.