Cream Puffs with Chocolate Sauce

Bring the water to a boil with the salt, sugar, and butter.

Once boiling, add the flour all at once and mix with a wooden spatula until it forms a ball.

Let the dough cool, then transfer it to a bowl. Add the eggs one at a time, mixing well after each addition until the dough comes together again.

Place the choux pastry in a pastry bag and pipe small mounds onto a baking sheet lined with parchment paper and brushed with melted butter.

Bake in a preheated oven at 180°C (350°F) for 30–35 minutes, or until golden brown.

Remove from the oven and let cool before removing from the baking sheet.

Make a small cut on the side of each puff and fill with whipped cream, prepared by beating the heavy cream with the sugar until it reaches stiff peaks (chantilly cream).

Melt the chocolate with the milk and chocolate liqueur.