In a saucepan, heat water, sugar, and butter over medium heat. Once it reaches a boil, remove from heat and stir in the sifted flour until a dough forms.

Let the dough cool slightly, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully combined.

Transfer the dough into a piping bag fitted with a star tip. Pipe 5-inch strips onto a parchment-lined tray.

Heat vegetable oil in a deep fryer or pan to 375°F (190°C). Fry the churros in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.

In a saucepan, heat heavy cream until warm but not boiling. Remove from heat and stir in white chocolate chips until smooth. Let cool, then chill for 50 minutes until thickened.

Use a piping bag with a narrow tip to inject the chilled white chocolate cream into each churro.

Dust the filled churros with powdered sugar and serve warm.