Make the choux pastry:
Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper. In a saucepan, bring water, butter, sugar, and salt to a boil over medium heat. Once the butter has melted, remove from heat and stir in the flour until smooth and the dough pulls away from the sides of the pan.

Add the eggs:
Let the dough cool for 5 minutes. Add eggs, one at a time, beating vigorously after each addition until smooth and glossy.

Shape and bake the puffs:
Spoon or pipe the dough into small mounds (about 1–1½ inches in diameter) on the prepared baking sheet. Bake for 25–30 minutes, until golden and puffed. Allow the cream puffs to cool completely on a wire rack.

Make the cream filling:
Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Be careful not to overwhip.

Make the glaze (optional):
In a small saucepan, melt the chocolate chips and heavy cream over low heat, stirring until smooth and glossy. Remove from heat.

Assemble the cream puffs:
Once the puffs are cool, cut them in half or poke a hole in the side. Fill each puff with the whipped cream filling using a piping bag or spoon. If using chocolate glaze, dip the top of each puff in the glaze or drizzle over the top.

Serve:
Serve immediately or refrigerate for up to 4 hours. The cream puffs are best enjoyed fresh!

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