Classic Choux Pastry with Cream Filling and Chocolate Glaze

1. 1. In a medium saucepan, combine the butter, water, sugar, and a pinch of salt. Bring the mixture to a boil over medium heat.
   2. Once it starts boiling, remove the saucepan from the heat and immediately add the flour all at once.

1. 1. Stir vigorously with a wooden spoon or spatula until the dough comes together and pulls away from the sides of the pan.
   2. Return the saucepan to low heat and cook the dough for 15-20 seconds, stirring continuously to dry it out slightly.
   3. Transfer the dough to a bowl and let it cool to room temperature.

1. Once cooled, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and shiny, and when you lift the spatula, it should form a “V” shape.

Bake the Pastry:

1. 1. Preheat the oven to 190°C (374°F).
   2. Using a piping bag or spoon, shape the dough into small rounds or éclairs on a baking sheet lined with parchment paper.

1. Bake for 35 minutes until the pastries are golden brown and puffed up.
2. Once baked, remove from the oven and let them cool completely.

Prepare the Cream Filling:

1. 1. In a large bowl, beat the heavy cream until soft peaks form.

1. Add the cream cheese and powdered sugar, and continue beating until the mixture is fluffy and homogeneous.
2. Transfer the cream filling to a piping bag with a nozzle.

Fill the Pastries:

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