Making the Choux Pastry:

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.

• In a medium saucepan, combine water and butter. Bring to a boil over medium heat, stirring occasionally. Once the butter is melted and the water is boiling, remove the pan from the heat.

• Stir in the flour and salt all at once, using a wooden spoon. Return the pan to medium heat and cook for about 1-2 minutes until the dough forms a smooth ball.

• Remove from heat and let the dough cool for about 5 minutes. Add the eggs, one at a time, beating well after each addition. The dough should be thick, shiny, and able to hold its shape when piped.

• Transfer the dough to a piping bag and pipe 1-1.5 inch mounds onto the prepared baking sheet, spacing them about 2 inches apart.

• Bake for 20-25 minutes until golden brown. Do not open the oven door during the first 15 minutes of baking. Once baked, remove from the oven and cool completely on a wire rack.

Making the Filling:

• For the whipped cream: In a mixing bowl, combine the heavy cream and powdered sugar. Beat with a hand or stand mixer until soft peaks form. Add the vanilla extract and continue beating until stiff peaks form.

• For the custard (optional): If you prefer custard filling, prepare a simple vanilla custard or pastry cream and let it cool before filling the puffs.

Assembling the Cream Puffs:

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

• Spoon or pipe the whipped cream or custard into each puff, filling them generously.

Making the Chocolate Glaze (optional):

• Melt the chocolate chips and vegetable oil in a small saucepan over low heat, stirring until smooth.

• Drizzle the glaze over the tops of the cream puffs or dip them for a shiny finish.

Serve:

• Serve immediately, or refrigerate until ready to serve. Best enjoyed fresh, but can be stored in the refrigerator for up to 2 days.