In a saucepan, combine 1/2 cup unsalted butter and 1 cup water over medium heat. Once melted and simmering, add 1 cup all-purpose flour and stir vigorously until a dough ball forms and pulls away from the sides.

Remove from heat and let cool slightly. Then, add 4 large eggs one at a time, mixing well after each until the dough is smooth and glossy.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment. Transfer the dough to a piping bag fitted with a large round tip. Pipe three sizes of circles (large, medium, small) for stacking.

Bake for 20–25 minutes until puffed and golden. Let cool completely.

In a chilled bowl, whip 1 1/2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.

Slice each puff in half. Pipe whipped cream into the bottom halves, stack from largest to smallest, and top with the small puff.

Optionally drizzle with melted white chocolate and sprinkle with festive sprinkles. Dust with powdered sugar before serving.