Step 1: Make the Choux Pastry Dough

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a saucepan, heat butter and water over medium heat until the butter melts and the mixture starts to boil.
3. Stir in the vanilla extract, flour, and salt all at once. Mix vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool for 5 minutes.
5. Add eggs one at a time, beating well after each addition until the mixture is smooth and glossy.

Step 2: Shape & Bake the Cream Puffs

1. Transfer the dough to a piping bag (or use a spoon) and pipe 1 ½-inch mounds onto the baking sheet, spacing them 2 inches apart.
2. Bake for 25-30 minutes until golden brown and puffed.
3. Turn off the oven, crack the door open slightly, and let the puffs cool inside for 10 minutes (this prevents them from collapsing).
4. Transfer to a wire rack and let them cool completely before filling.

Step 3: Make the Cream Filling

1. In a bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Transfer to a piping bag fitted with a star tip.

Step 4: Fill & Serve the Cream Puffs

1. Slice each cream puff in half or use a piping tip to poke a hole in the bottom.
2. Pipe the whipped cream filling inside each puff.
3. Dust the tops with powdered sugar for an elegant finish.
4. Serve immediately and enjoy!

(💡 Pro Tip: For extra indulgence, drizzle with melted chocolate or fill with pastry cream!)