Cream Puffs

Puff pastry (Choux pastry):
Preheat oven to 400F and place rack on the bottom third of your oven.
For the pastry, combine butter, water, and sugar in a heavy saucepan. Carefully bring to a boil, stirring to melt butter. When boiling point is reached, remove from heat and add flour all at once, stirring with a wooden spoon until mixture is smooth. When mixture forms a ball and pulls away from the side of the pan, return to heat, beating constantly for 1 to 2 minutes. Remove from heat and beat in the eggs, one at a time, until dough is glossy and smooth.
Butter a cookie sheet and drop from the spoon into desired shape. Bake for 15 minutes at 400F, then turn oven down to 350F and bake for another 15 minutes. Pastry should be a nice golden brown color. Remove from cookie sheet immediately and poke a steam hole in each puff. Cool on a wire rack.
Once cool, prepare whipping cream by beating 1 1/2 cups of whipping cream, 1 tsp. vanilla, and 2 tbsp. of sugar together. Cut across the puffs with a sharp knife, leaving a bit attached. Fill with cream.
Prepare the chocolate glaze by melting the chocolate chips with 2 tbsp. of butter and 1/4 cup cream or milk. Add 1 cup powdered (icing) sugar, mix well and pour over cream puffs. Let cool in the fridge. Serve within the hour.