Melt butter with water, sugar and salt. Bring the mixture to a boil.

Once boiled, remove from heat and add the flour all at once and mix with a wooden spoon.

After combined, put back on stove and mix until it forms a smooth ball.

Remove from heat and let it cool.

While the coux is cooling, beat the eggs.

Preheat oven at 200 degree celcius.

By using a mixture, beat the coux to help it to cool faster. Once it is lukewarm, put in the egg little by little. Mix until well combined.

Grease baking trays. By using 2 spoons, shape the coux into medium size balls. Make some distance between the coux as they will expand.

Bake the coux at 200 degree celcius for 20 minutes. Turn the oven to 180 degree celcius and bake for another 20-30 minutes until golden brown.

Let the coux cool down.

Combine whipping cream, icing sugar and vanilla extract and beat by using a mixture until it form stiff peak.

Transfer to piping bag

Cut the coux into half. Pipe in some of the Chantilly filling. Put the cut coux together.

Optional: Add some sliced fruits (strawberry etc)

Dust with some icing sugar. Serve and enjoy.