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Preheat the oven to 200 °C (390 °F) top/bottom heat and line a baking sheet with parchment paper.
In a saucepan, bring water, milk, butter, and salt to a boil. Add the flour all at once and stir vigorously until a smooth ball of dough forms and a white layer appears on the bottom of the pan.
Transfer the dough to a bowl and let cool for 5 minutes. Beat in the eggs one at a time until the dough is glossy, smooth, and forms a V-shaped peak when lifted with a spoon.
Fill the dough into a piping bag with a large round nozzle and pipe 10–12 mounds onto the baking sheet.
Bake at 200 °C (390 °F) for 20 minutes, then reduce the temperature to 180 °C (355 °F) and bake for another 5 minutes until puffed and golden brown.
After baking, turn off the oven. Place a wooden spoon in the oven door to keep it slightly ajar and let the puffs release steam for about 10 minutes before opening the door fully. Then remove and let cool completely on a wire rack.
For the filling, whip the cream with powdered sugar until stiff.
Slice the cooled puffs in half horizontally, pipe cream onto the bottom halves, and place the tops back on.
Dust generously with powdered sugar before serving.