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

In a medium saucepan, combine the water, butter, and salt. Bring to a rolling boil over medium-high heat, stirring until the butter is completely melted.

Remove the saucepan from the heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the mixture comes together to form a smooth ball and pulls away from the sides of the pan. This is crucial for drying out the dough.

Return the saucepan to low heat and continue to cook the dough, stirring constantly for about 1 to 2 minutes, until a thin film forms on the bottom of the pan. This further dries the dough and helps create that hollow interior.

Remove the dough from the heat and transfer it to a large mixing bowl. Let it cool for 5 minutes, stirring occasionally, so the eggs don't scramble when added.

Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture will look curdled at first, but keep beating; it will come together to a smooth, glossy, thick paste. It should be stiff enough to hold its shape.

Transfer the dough to a piping bag fitted with a large round tip (or use two spoons). Pipe 1 1/2 to 2-inch mounds onto the prepared baking sheet, leaving about 2 inches between each puff.

Bake for 20 minutes at 400°F (200°C). Without opening the oven door, reduce the oven temperature to 350°F (175°C) and bake for another 15 to 20 minutes, or until the puffs are golden brown and firm.

This is the secret for perfectly puffed, non-collapsing cream puffs! Once baking is complete, turn off the oven. Prop the oven door open slightly (a wooden spoon works perfectly) and let the cream puffs cool inside the oven for at least 15 to 20 minutes. This slow cooling process prevents a sudden temperature drop that often causes them to deflate, ensuring they stay beautifully light and airy.

While the puffs cool, prepare the whipped cream: In a cold mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.

For the chocolate drizzle, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.

Once the cream puff shells are completely cool, slice them horizontally. Fill the bottom half with a generous dollop of whipped cream, then place the top half back on.

Dust with powdered sugar and drizzle with the melted chocolate. Serve immediately and enjoy your perfectly puffed creations!