1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.

2. In a medium saucepan, combine the water, unsalted butter, salt, and granulated sugar. Cook over medium heat until the mixture comes to a full boil and the butter is completely melted.

3. Remove the pan from the heat and immediately add the all-purpose flour all at once. Stir quickly with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.

4. Return the pan to low heat and cook the dough, stirring constantly, for 1 to 2 minutes to dry it out slightly. A thin film may form on the bottom of the pan.

5. Transfer the hot dough to a mixing bowl and let it cool for about 5 minutes until warm but not steaming.

6. Beat in the eggs one at a time, mixing well after each addition, until the dough is smooth, glossy, and falls from the spoon in thick ribbons.

7. Spoon the dough into a piping bag fitted with a large round or star tip, or use two spoons. Pipe or drop 12 mounds of dough onto the prepared baking sheet, spacing them a couple of inches apart.

8. Lightly dampen a fingertip with water and gently press down any pointy peaks on the dough to prevent burning.

9. Bake the cream puffs at 400°F (200°C) for 20 to 22 minutes, or until well risen and deep golden brown. Avoid opening the oven door during this time.

10. Reduce the oven temperature to 350°F (175°C) and bake for an additional 5 to 8 minutes to dry out the centers.

11. Turn off the oven, crack the door open slightly, and let the cream puffs sit for 5 minutes. Transfer them to a wire rack to cool completely.

12. While the shells cool, prepare the filling. In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and pinch of salt and beat until creamy with no lumps.

13. In a separate bowl, whip the heavy cream to medium-soft peaks.

14. Gently fold the whipped cream into the cream cheese mixture until fully combined, light, and fluffy. Refrigerate the filling if you are not using it right away.

15. Once the pastry shells are completely cool, slice each puff in half horizontally with a serrated knife.

16. Pipe or spoon a generous amount of vanilla cream filling onto the bottom half of each shell, then place the top half back on.

17. Dust the filled cream puffs with powdered sugar just before serving and enjoy.