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Melt butter in 1 cup of boiling water.
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Add flour and salt all at once and stir vigorously.
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Cook at stir until mixture forms a ball that doesn’t separate. Remove from heat and cool slightly.
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Add eggs one at a time, beating after each until smooth.
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Drop by heaping tablespoons, 3 inches apart, on a greased cookie sheet. It should make 8 cream puffs.
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Bake at 450F for 15 minutes then lower to 325F and cook for 25 minutes more.
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Remove from the oven and let cool.
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Split in the centre and fill with cream, just before serving.
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Sprinkle top with icing sugar and drizzle with chocolate syrup.
