Preheat the oven to 220 ºC
Grease a few baking sheets.
Pour the boiling water into a saucepan, stir in the butter and heat until the butter melts. Once the liquid starts boiling rapidly, stir in the cake flour and salt, using a wooden spoon. Stir vigorously until the mixture forms a stiff mass and does not stick to the sides or base of the saucepan.
Remove from the heat, beat for a minute, and leave for 5 minutes to cool. Add the eggs one by one, beating thoroughly after each addition. Spoon the mixture into a piping bag and make even-sized puffs on the baking sheet.
Bake for 10 minutes at 220 ºC, followed by 25 minutes at 180 ºC. Remove from oven. Make a slit in each of each puff and return them to the oven to cool (the oven should be turned off when you put the puffs back).
Fill the puffs with whipped cream and drizzle with chocolate.
Recipe reprinted with permission of You