In a medium saucepan, combine water and butter over medium heat until the butter melts. Bring to a boil, then add flour and salt all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Remove saucepan from heat and cool for 5 minutes. Add eggs one at a time, mixing thoroughly after each addition until smooth and glossy. Transfer dough to a piping bag with a large round tip. Pipe 1.5-inch rounds onto a parchment-lined baking sheet, spaced 2 inches apart.

Bake at 425°F / 220°C for 20–25 minutes until puffed and golden brown. Remove from oven and let cool completely on a wire rack.

• Whipped Cream: In a chilled bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, whipping until stiff peaks form.

• Chocolate Ganache: Heat heavy cream until simmering, pour over chocolate chips, let sit 2 minutes, then stir until smooth and glossy.

• Vanilla Pastry Cream: Simmer milk in a saucepan. Whisk sugar, cornstarch, and egg yolks in a separate bowl. Gradually whisk hot milk into egg mixture, return to pan, and cook over medium heat until thickened. Stir in butter and vanilla, then cool completely.

Use a small knife to poke a hole in the bottom of each cooled puff. Pipe in your choice of filling. Dust with powdered sugar or drizzle with chocolate ganache before serving.

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