Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a saucepan, combine water (1 cup) and butter. Bring to a boil over medium heat.

Remove from heat and add the flour all at once. Stir vigorously until a smooth dough forms.

Dough pulls away from the sides of the pan

Let the dough cool slightly for a few minutes.

Add the eggs one at a time, mixing well after each addition until fully incorporated. The dough should be smooth and pipeable.

Dough is shiny and forms a ribbon when dropped from a spoon

Transfer the dough to a piping bag fitted with a round tip.

Pipe 1-inch rounds onto the prepared baking sheet, leaving space between each puff.

Bake for 20-25 minutes, or until golden brown and puffed up. Do not open the oven door during baking.

Puffs are golden brown and firm • A slight nutty aroma fills the air

Turn off the oven, slightly open the oven door, and let the puffs cool completely in the oven to prevent collapsing.

While the puffs are cooling, make the cream filling. In a large bowl, whip the heavy cream (1½ cups)heavy cream (½ cups), powdered sugar (¼ cups), and vanilla extract (1 tsp) until stiff peaks form.

Make the chocolate ganache. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream (1½ cups)heavy cream (½ cups) in a saucepan until simmering. Pour the hot cream over the chocolate and let it sit for a minute to melt the chocolate.

Stir until smooth and glossy.

Ganache is smooth and shiny

Once the puffs have cooled, cut a small slit in the side of each puff.

Fill each puff with the whipped cream using a piping bag or a spoon.

Drizzle the chocolate ganache over the filled puffs.

Serve immediately and enjoy!

A blend of sweet cream and rich chocolate