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

Make the pâte à choux (choux pastry):

• In a medium saucepan, bring water, butter, salt, and sugar to a boil over medium-high heat.

• Stir occasionally to melt the butter. Once boiling, remove from heat and stir in flour all at once.

• Stir vigorously until the dough comes together, pulling away from the pan, and forms a ball (about 1-2 minutes).

• Return to heat and cook for 1-2 more minutes, stirring constantly.

• Let the dough cool for 5 minutes. Add eggs one at a time, mixing well after each addition. The dough should be smooth and sticky.

Shape the Cream Puffs:

• Transfer the dough to a piping bag with a large round tip. Alternatively, use a resealable plastic bag with a cut corner.

• Pipe 1 1/2-inch mounds onto the prepared baking sheet, spacing them about 2 inches apart. Smooth the peaks with a wet finger.

Bake the Cream Puffs:

• Bake for 20-25 minutes until golden brown and puffed. Don’t open the oven during the first 15 minutes.

• Once baked, remove and cool on a wire rack.

Prepare the Filling:

• Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to over-whip.

• Transfer the whipped cream to a piping bag with a small round tip.

Fill the Cream Puffs:

• Once puffs are cooled, use a sharp knife to make a small hole in the side or bottom. Pipe the whipped cream into each puff.

Make the Chocolate Glaze (optional):

• Heat heavy cream in a saucepan over low heat until simmering. Remove from heat and stir in chocolate until melted and smooth.

• Dip or drizzle the glaze over the filled puffs. Let it set for a few minutes.

Serve: Serve immediately or refrigerate for later. Best enjoyed within 1-2 days.