Mini Chocolate Cream Puffs (with Vanilla Filling and Ganache Icing)

Cream Puffs
Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.

Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter melts, then remove from the heat. Mix in the flour until all dry lumps are incorporated. Stir in the eggs, one at a time, until each has been thoroughly combined into the mixture. Pipe the profiterole paste in round or long pastry shape in even portions onto the parchment using a piping bag.

Bake until the pastries have puffed up and are golden brown, approximately 25-30 minutes. Remove from the baking sheet and cool on a wire rack.

Cream Filling
In a large mixing bowl, combine 2 cups of heavy cream, 4 Tbsp sugar, and 1 tsp vanilla extract. Beat on medium-high speed for approximately 2 minutes until fluffy, with stiff peaks. Transfer the whipped cream to a piping bag fitted with a large star tip.

Ganache
In a small saucepan over medium heat, bring the remaining cup of heavy cream to a simmer. Remove from the heat and stir in the chocolate until melted and smooth.

Assembly
Once cream puffs are completely cooled, fill them with cream. Two options for filling: 1) The first way is to pipe the cream into the puffs by pushing the pastry tip into the bottom of each pastry. Pipe until the cream stops or comes back at you. 2) You can also slice off the tops of the puffs and pipe the cream inside using a pastry bag.

If desired, add small pieces of fruit, then cover with the pastry lids. Finally, top with the warm ganache or simply dust with powdered sugar. Serve and enjoy!