Make Cream Puffs

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

In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat.

Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about 2 minutes.

Remove from heat and let the mixture cool for about 5 minutes.

Add the eggs one at a time, beating well after each addition. The dough will be thick and glossy.

Using a spoon or a piping bag fitted with a large round tip, drop or pipe the dough onto the prepared baking sheet in small mounds (about 1 1/2 inches in diameter), spacing them about 2 inches apart.

Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and sound hollow when tapped.

Turn off the oven, crack the oven door open, and let the puffs cool in the oven for 10 minutes to prevent them from collapsing.

Remove from the oven and let cool completely on a wire rack.

In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Transfer the whipped cream to a piping bag fitted with a large star or round tip.

Once the choux pastry puffs are completely cooled, use a sharp knife to cut them in half horizontally.

Pipe the whipped cream generously onto the bottom half of each puff, then replace the top half.

In a microwave-safe bowl, combine the chocolate chips, butter, and corn syrup (if using). Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth.

Stir in the heavy cream until the glaze is smooth and shiny.

Drizzle the chocolate glaze over the filled cream puffs.

Serve the cream puffs immediately, or refrigerate them for up to a few hours before serving.