Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
In a medium saucepan set over medium heat, combine the butter and water, and stir until it begins to boil. Once it starts a slow boil, add in the flour and continue to mix with a spatula or wooden spoon until the mixture begins to pull from the sides of the saucepan. Remove from the stove top.
⅓ cup unsalted butter, ¾ cup water, ¾ cup all-purpose flour
Add in the eggs, stirring constantly with a fork, until they are well combined into the batter. (The batter will seem “mushy” at first. But as you stir, it will thicken up and become a more solid dough.)
3 large eggs
Spoon or pipe the mixture onto the prepared baking sheet. Puffs should be about 1 inch in size.
Bake for about 13-15 minutes without opening the oven door while they are baking. Once they turn golden brown, remove them from the oven and allow them to cool.
While the puffs are cooling, using a hand mixer, whisk the heavy cream on high until it thickens and looks like shaving cream. Fold in the powdered sugar and mix gently.
1 cup heavy whipping cream, ⅓ cup powdered sugar
Once the puffs have cooled, cut each cream puff in half and pipe or spoon cream filling onto the bottom slice. Replace top cover over the filling.