Preheat the oven to 425°F.

Using a medium saucepan, add the water, butter and salt. Heat over medium heat until mixture begins to boil rapidly. Remove pan from the heat and add the flour all at once; stir vigorously to combine.

Place the saucepan back over medium heat and stir constantly until mixture forms a ball and pulls away from the sides of the pan (only 1-2 minutes).

Remove the pan from the heat and let the mixture cool for 8-10 minutes. (If you have a thermometer, the ideal temperature is 140°F.)

Transfer the mixture to the bowl of a countertop mixer and add the eggs one at a time, mixing thoroughly on medium-low speed after each addition. Once all the eggs have been added, mix for 2-3 more minutes.

Drop ¼ cup mounds of dough onto a parchment lined sheet pan. (Tip: Leave at least 3” between the mounds to allow room to expand in the oven.)

Bake at 425° for 15 minutes, then reduce oven temperature to 375°F and continue baking for another 15 minutes.

Turn the oven off and open the door slightly. Allow the baked shells to cool in the oven for 30 minutes, and then transfer to a countertop to cool completely. (see note)

Combine all of the ingredients in a medium bowl.

Using a hand blender, whip the mixture until stiff peaks form.

Using a bread knife, slice the top half off of each shell.

Fill a pastry bag fitted with a large star tip with the Whipped Cream. Pipe a layer of cream onto the bottom half of each shell.

Place the tops on the cream puffs.

Lightly dust the tops of the cream puffs with powdered sugar before serving. Garnish with fresh berries.