For the cream puffs:
1 cup water
1/2 cup unsalted butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
For the filling:
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the chocolate glaze:
1/2 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
1 tablespoon milk
1/2 cup powdered sugar
1- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2- In a saucepan, bring water, butter, and salt to a boil. Remove from heat and quickly stir in the flour until a smooth dough forms.
3- Transfer the dough to a mixing bowl and let it cool for a few minutes.
4- Add the eggs, one at a time, beating well after each addition until the dough becomes smooth and shiny.
5- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them apart.
6- Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 25 minutes, or until the cream puffs are golden brown and puffed. Do not open the oven door during baking.
7- Remove the cream puffs from the oven and let them cool completely on a wire rack.
8- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9- Cut the cream puffs in half horizontally and fill them with the whipped cream mixture.
10- For the chocolate glaze, melt the chocolate chips, butter, and milk together in a saucepan over low heat, stirring until smooth. Remove from heat and whisk in the powdered sugar until well combined.
12- Drizzle the chocolate glaze over the filled cream puffs.
13- Serve and enjoy!