Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.

In a medium saucepan, combine 1 cup of water and ½ cup of unsalted butter. Bring to a rolling boil.

Stir in 1 cup of all-purpose flour and ¼ teaspoon of salt. Stir until it forms a cohesive ball.

Remove from heat and let cool for 5 minutes.

Add 4 large eggs one at a time, beating well after each addition until smooth.

Stir in 1 tablespoon of sugar until fully combined.

Drop rounded tablespoons of dough onto the prepared baking sheet.

Bake for 20-25 minutes until golden brown and hollow when tapped.

Cool completely on a wire rack for about 30 minutes.

Whip 1 cup of heavy cream until soft peaks form. Gradually add ½ cup of powdered sugar and 1 teaspoon of vanilla extract.

Slice cooled cream puffs in half and fill with whipped cream mixture.