Pastry Cake cream

1.Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2.In a medium saucepan, combine the butter and water. Bring it to a boil over medium-high heat.
3.Once it’s boiling, reduce the heat to low and add the flour and salt all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about 1-2 minutes.
4.Remove the saucepan from the heat and let the mixture cool for a few minutes.
5.Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
6.Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7.Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 20-25 minutes, or until the cream puffs are golden brown and puffed up.
8.Remove from the oven and let them cool completely on a wire rack.
9.In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10.Once the cream puffs are completely cooled, dig in by the tops and fill the bottoms with the whipped cream.
11.Dust with powdered sugar