Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a saucepan over medium heat, combine water, butter, and salt. Bring to a boil.

Add flour all at once and stir vigorously until mixture forms a ball and pulls away from sides of the pan.

Remove from heat and let cool for 5 minutes.

Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.

Drop tablespoon-sized mounds onto the prepared baking sheet.

Bake for 30-35 minutes or until golden and puffed. Do not open the oven door during baking.

Cool completely on a wire rack.

To make the Chantilly cream, beat heavy whipping cream with powdered sugar and vanilla until stiff peaks form.

Slice cream puffs in half and fill with Chantilly cream. Replace tops and dust with extra powdered sugar if desired.