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Preheat the oven to 400 degrees F.
Place the butter and water in a saucepan over medium heat. Heat until the butter is melted and the water start to have small bubbles at the bottom and around the edges.
Add salt and flour all at once to the saucepan. Stir well until the mixture forms a smooth ball of dough, about 5 minutes. Turn off the heat and let the dough cool for 5 minutes in the saucepan.
Transfer the dough to a stand mixer bowl. Beat the dough until slightly cooled, about 1 minute. Add eggs one at a time, beating well after each addition until smooth and glossy.
Transfer the dough to a piping bag fitted with a large, round tip. Pipe the dough onto a parchment-lined baking sheet.
Bake for 30 minutes, until golden brown and puffed up. Let the choux pastries cool completely.
In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until stiff peaks form.
Use a sharp knife to make a small hole in the bottom of each cooled cream puff.
Fill each cream puff with whipped cream through the hole.
Serve immediately or store filled cream puffs in the refrigerator until ready to serve.