First preheat your oven to 400°F (200°C). Spread parchment paper on a baking sheet.
Spoon the butter, water, and salt into a medium pot. Cook, stirring, until the butter melts and the sauce boils over medium heat.
Turn down to low and quickly stir in the flour. It should take about a minute to form a ball and pull away from the pan’s edges when you stir it briskly with a wooden spoon.
Turn off the heat and let the pan five minutes to cool.
Beat in each egg one at a time, until the dough is glossy and smooth.
Spoon dough into a large round-tip piping bag.
Forming little mounds about an inch apart, pipe the dough onto the prepared baking sheet.
For puffed and golden brown cream puffs, bake in a preheated oven for 30 to 35 minutes.
Take the cream puffs out of the oven and enable them to cool completely on a wire rack.
Next, get the cream filling ready.
Beat the vanilla extract, powdered sugar and heavy cream in a large mixing bowl until firm peaks form.
Spoon whipped cream into a tiny round tip piping bag.
When the cream puffs have cooled completely, cut them in half horizontally with a sharp knife.
Onto the bottom half of each cream puff, pipe the whipped cream.
Top each cream puff with its upper half over the whipped cream.
When ready to serve, keep the filled cream puffs refrigerated or serve right away.
The third step is to enjoy!
Serve these flaky, sweet cream puffs as a delectable snack or dessert. Everybody will love these for sure!
