Preheat oven to 450 F.
In a large pot, bring the water and shortening to a boil.
Once boiling, turn off heat and add flour and salt, mixing vigorously with a hand mixer until all is combined.
With mixer on, add one egg at a time. Beat until all eggs are combined and the mixture is smooth.
Spoon mixture by the tablespoon onto a parchment lined baking sheet. (Alternatively you can use a pastry bag and pipe a dollop onto parchment lined baking sheet.) Leave several inches between each pastry, as they will puff up in size, more than doubling.
Bake at 450 for 10 minutes, then reduce heat to 400 and bake another 15 minutes until just starting to turn golden. (Bake time will vary by oven and the size of your cream puffs.)
Once cooled, cut each pastry shell through the middle and fill with vanilla cream.
Mix all ingredients and beat together until fluffy.
Fill each pastry puff with a generous amount of filling.