Make the Pastry:

Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a medium saucepan, bring 1 cup water and 1/2 cup butter to a boil.

Remove from heat, add 1 cup flour all at once, and stir until smooth.

Return to low heat for 1–2 minutes, stirring constantly to dry the dough slightly.

Transfer dough to a mixing bowl and beat in eggs one at a time until smooth and glossy.

Using a spoon or piping bag, drop or pipe dough onto the prepared baking sheet in 1½–2 inch mounds.

Bake 25-30 minutes, until puffed and golden brown. Do not open the oven while baking.

Remove from oven and poke a small hole in each puff to release steam. Cool completely.

Make the Pastry Cream Filling:

In a medium saucepan, whisk together 1/2 cup sugar, 1/2 tsp salt, and 6 tbsp flour.

Gradually whisk in 2 cups milk until smooth.

Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.

Remove from heat. Temper the 2 beaten eggs by slowly adding a small amount of the hot mixture to the eggs, then whisk eggs back into the saucepan.

Return to medium heat for 1–2 minutes, stirring constantly until thickened. Remove from heat and stir in 2 tsp vanilla.

Transfer to a bowl, cover with plastic wrap touching the surface, and let cool completely.

Assemble the Cream Puffs:

Once puffs and pastry cream are cooled, fill each puff using a piping bag or a small spoon.

Chocolate Topping:

In a microwave-safe bowl, melt 1 cup chocolate chips with 1 tablespoon butter in 20-second intervals, stirring in between until smooth.

Once the cream puffs are filled, dip just the tops into the melted chocolate.

Place on a parchment-lined tray and let the chocolate set before serving.

Serve and Enjoy!!