Preheat your oven to 400°F and line 2 baking sheets with parchment paper. Pour 1 cup water and 2 tablespoons butter into a medium saucepan over medium heat. Once the butter melts and the water starts to steam (not boil), remove it from heat and stir in 1 cup flour, 1/4 teaspoon salt, and 1 teaspoon baking powder until you get a thick paste. This should take about 1-2 minutes of stirring.

Let the dough cool for about 3-4 minutes—this is crucial because if it's too hot when you add eggs, you'll scramble them. Add your 4 large eggs one at a time, beating well after each addition until the mixture looks smooth and glossy. You'll know you're done when it's creamy and resembles thick pudding.

Transfer the choux pastry into a piping bag fitted with a 1/2-inch round tip (or use two spoons if you don't have a piping bag). Pipe 12 small mounds onto your prepared baking sheets, leaving about 2 inches between each puff. Don't worry if they look rustic—they'll puff up beautifully in the oven.

Bake for 30-35 minutes until the puffs are golden brown and sound hollow when you tap them. This is the moment that always makes me smile because they puff up like little clouds. Let them cool completely on a wire rack before filling—hot puffs will wilt faster than you can say dessert.

While the shells cool, make your filling by whisking together 1/2 cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla bean paste, and 1 teaspoon orange zest. Beat this until you get stiff peaks—I usually takes about 3-4 minutes with an electric mixer. Taste and adjust the sweetness if needed since orange zest can vary in intensity.

Gently slice each cooled puff in half horizontally using a serrated knife or small bread knife. Pro tip: I use a gentle sawing motion rather than pressing down hard, which keeps the shells from cracking. Pipe or spoon about 2 tablespoons of the cream filling into the bottom half of each puff.

Replace the top halves and serve immediately or chill until you're ready to eat them. These cream puffs recipe beauties stay fresh in the fridge for up to 4 hours before the shells start getting soft. If you're making them ahead, keep the shells and filling separate and assemble just before serving for that perfect crunch.