In a medium saucepan, combine the water, unsalted butter, granulated sugar, and salt. Bring the mixture to a boil over medium heat. Remove from heat and stir in the flour all at once, mixing until the dough pulls away from the sides of the pan and forms a ball.
Allow the dough to cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Pipe small mounds of dough (about 1.5 inches in diameter) onto the prepared baking sheet, leaving space between each mound.
Bake in the preheated oven for about 20-25 minutes, or until golden brown and puffed. Do not open the oven door during the first 20 minutes of baking.
Once baked, remove the cream puffs from the oven and let them cool on a wire rack.
While cooling, whip the heavy cream in a mixing bowl until it starts to thicken. Gradually add in the powdered sugar, adjusting to taste, and continue whipping until soft peaks form.
Once the cream puffs are cool, cut a small slit in the side of each puff. Fill them with the whipped cream using a piping bag.
Dust with additional powdered sugar before serving and enjoy!
