Cream Puffs

In a medium saucepan, bring the water, butter, salt, and sugar to a rolling boil over medium-high heat. Reduce heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a ball and leaves a thin film on the bottom of the pan (about 2 minutes).

Transfer the dough to a mixing bowl and let it cool for 5 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should become smooth, glossy, and pipeable.

Transfer the dough to a piping bag fitted with a large round tip. Pipe 1.5-inch mounds onto the baking sheets, spaced 2 inches apart. Smooth down any peaks with a wet finger.

Bake for 25-30 minutes until puffed, deeply golden brown, and crisp on the outside. Do not open the oven door early. Remove and use a skewer to poke a small hole in the side of each puff to release steam. Let cool completely on a wire rack.

Whip the heavy cream, powdered sugar, and vanilla to stiff peaks. Cut the cooled puffs in half horizontally, pipe or spoon the whipped cream onto the bottom halves, replace the tops, and generously dust with powdered sugar.