In a medium saucepan, combine 1 cup of water with ½ cup of unsalted butter. Heat over medium-high heat, bringing the mixture to a rapid boil.

Once boiling, quickly add 1 cup of all-purpose flour and a pinch of salt. Stir continuously until the mixture forms a smooth ball of dough.

Remove from heat and let cool slightly. Add 4 large eggs one at a time, mixing thoroughly until fully incorporated.

Stir in 1 teaspoon of vanilla extract into the dough until well blended.

Preheat your oven to 400°F (200°C).

Transfer the choux pastry dough onto a lined baking sheet, spacing them about 2 inches apart.

Bake for 20-25 minutes until golden brown and puffed up.

Allow the puffs to cool completely on a wire rack.

In a mixing bowl, whip 1 cup of heavy whipping cream with ¼ cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.

Once cooled, fill each puff with the whipped cream filling using a piping bag.

Dust with powdered sugar before serving, if desired. Serve immediately.