Prep the Ingredients: Measure out all the ingredients and have them set out on your work surface. Use weight measurements for the best results. Set the rack in the middle of your oven and preheat at 400°F (200°C) for 30 minutes before baking.

Boil the Liquids: Combine the water, butter pieces, and salt in a medium stainless steel pot. Cook over medium-high heat, stirring occasionally until the butter melts completely and the mixture comes to a full, rolling boil.

Cook the Flour Paste: Add all of the sifted flour at once and stir vigorously with a wooden spoon until no traces of dry flour are visible. Turn the heat down to medium-low and cook, stirring constantly for 5 minutes, until the paste pulls away from the sides of the pan and forms a smooth ball. You will notice a thin skin has formed on the bottom of the pot.

Cool the Paste: Remove the pot from the heat and transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to low and mix until the paste feels slightly warm to the touch. (Note: If it is too hot, it will cook the eggs and ruin the pastries).

Add the Eggs: Add about ⅓ of the lightly beaten eggs and mix on medium speed until smooth and creamy. The dough will look like it is breaking apart, but it will slowly become creamy. Once the dough is smooth, add another ⅓ of the eggs. Mix until smooth again, then mix in the final ⅓ of the eggs. Stir until the mixture becomes completely smooth, stiff, and shiny. Let it cool to room temperature before using.

Pipe the Pastries: Fit a large piping bag with a Wilton 1A piping tip. Fill the bag with the dough and push it down to the tip. Line a large baking sheet with parchment paper or a silicone mat, using a tiny dab of dough in the corners to secure the paper. Pipe mounds 2 inches in diameter, spacing them about 3 inches apart. (Alternatively, use a 1.5 tablespoon cookie scoop to drop mounds of dough). Use a moistened fingertip to gently press down any pointed tips on the mounds so they do not burn.

Bake: Bake for exactly 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 15 minutes or until they are deeply browned and completely hard on the outside. Do not open the oven during baking or they might collapse!

Release the Steam: Transfer the hot pastries to a wire cooling rack and immediately poke a wooden skewer all the way through the side of each one to release the steam trapped inside.

Make the Filling: Add the heavy cream, vanilla paste, and confectioners' sugar to a large bowl. Stir to combine. Cover and chill the bowl in the refrigerator for at least 20 minutes. When chilled, whip the cream just until stiff, stable peaks form.

Assemble the Cream Puffs: Once the pastry shells are completely cool, split them in half horizontally. Pipe or spoon the vanilla whipped cream generously into the bottom half. Place the top half of the pastry shell gently over the whipped cream and dust the tops heavily with confectioners' sugar. Serve immediately!