Preheat the Oven – Set your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Make the Choux Pastry
In a saucepan over medium heat, bring water, butter, salt, and sugar to a boil.
Remove from heat and add flour, stirring quickly until the dough comes together.
Return to low heat and cook for about 1 minute, stirring constantly, until a thin film forms on the bottom of the pan.
Transfer dough to a mixing bowl and let cool slightly.
Incorporate the Eggs
Add eggs one at a time, mixing well after each addition, until the dough is smooth, glossy, and pipeable.
Pipe and Bake
Transfer the dough to a piping bag and pipe small mounds onto the prepared baking sheet.
Bake for 20-25 minutes until golden and puffed up. Do not open the oven door while baking.
Remove from oven and let cool completely.
Prepare the Filling
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Transfer to a piping bag.
Fill the Puffs
Slice each puff in half or poke a small hole in the bottom.
Pipe in the whipped cream filling.
Optional: Chocolate Drizzle
Melt dark chocolate and heavy cream together until smooth.
Drizzle over the filled puffs for an extra indulgent touch.
