Preheat over to 400 degrees F and line baking sheet with parchment paper and set aside.

In a small saucepan, bring water to a boil. Add butter and stir until melted.

Reduce heat, add flour and salt, stirring vigorously. Continue stirring until mixture leaves sides of pan.

Remove from heat and cool for 1 minute, I like to flatten the dough in the pan to help it cool. This helps prevent getting a scrambled egg.

Add eggs one at a time. Beating with a spoon after each addition until smooth.

Drop heaping tablespoonfuls (it helps to have the spoon wet) 2 inches apart on prepared baking sheet. Shape dough into rounds. I used my #40 cookie scoop.

Bake at 400 degrees F for 20-25 minutes. The puffs should be yellow-gold in color. Turn off the oven and leave puffs in oven for an additional 5-10 minutes. The cream puffs should be golden brown.

Meanwhile, beat heavy whipping cream in a stand mixer with a whisk attachment for about three minutes. Add powdered sugar and beat until stiff peaks form. Refrigerate until ready to fill puffs.

In microwave safe bowl, heat heavy cream and chocolate chips for 30 seconds. Let sit for a few minutes. Stir until smooth. If the chocolate isn’t completely melted, heat for another 10 seconds and stir. Continue to heat at 10 second intervals until chocolate is smooth. Set aside and let thicken.

Remove puffs from oven and cool.

Once cooled, cut puffs in half. Spread chocolate ganache on the inside bottom half of the puff and spread ganache on the outside top half. Chill until ganache is set.

Once ganache is set, pipe whipped cream on top of the ganache bottom half of the puff. Place the top of the puff over the whipped cream.

Keep refrigerated in an airtight container until ready to serve. Enjoy!