Preheat oven to 230 degrees C. Line a baking tray with non-stick baking paper.
In a medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop tablespoons of batter on to baking tray, 10cm apart, and bake for 15 minutes then reduce heat to 165 degrees C and bake for another 25 minutes.
Remove puffs from oven, split and remove soft dough from centre. Turn oven off, and return puffs to cooling oven to dry, 20 minutes more. Cool completely on wire rack.
In a medium bowl, whip cream until stiff peaks form. Stir in vanilla and sugar. Fill puffs with whipped cream.
Melt chocolate chips in microwave or in a small saucepan over low heat. Drizzle melted chocolate over cream puffs. Serve immediately.
They were very heavy and so my husband couldnt understand why they were called puffs. Perhaps we didnt stir vigourously for long enough. Maybe we should have used a mixer to incorporate more air into them. - 26 May 2010