To Make Cream:
Add heavy cream to bowl and whip with whisk. When cream starts to thicken add vanilla then whisk until fluffy. Add confectioners' sugar and whisk until all is incorporated. Place cream in pastry bag and pipe into cooled cream puffs.
To Make Pastry:
Add water and butter to a saucepan. Heat on stove until butter melts. Add salt and flour.
Mix with wooden spoon until dough forms a ball. Transfer dough to stand mixer. Using beater blade, beat eggs into dough one at a time.
Transfer dough to a pastry bag with plain tip. Squeeze out about one tablespoon of dough onto parchment paper lined sheet. Wet finger and smooth point on each puff.
Bake in preheated 425° oven for about 22 minutes or until golden brown. Let cool then slice open and fill with cream. Sprinkle confectioners' sugar on top.