Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a medium saucepan, combine 1 cup of water and ½ cup of unsalted butter over medium heat.

Stir in the flour and salt into the boiling butter and water mixture.

Once cooled slightly, add the eggs one at a time, mixing well after each addition.

Drop tablespoon-sized mounds of dough onto the prepared baking sheet.

Bake for about 20-25 minutes until golden brown.

Let them cool completely on a wire rack.

In a bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.

Carefully slice each cream puff in half and fill with the whipped cream mixture.