Preparation

1. Combine butter, milk, water and sugar in saucepan over high heat.
2. Bring to a boil, then stir in flour until a smooth dough forms.
3. Remove from heat and cool for 5 minutes.
4. In the bowl of an electric mixer, combine dough with eggs, adding one at a time, until smooth.
5. Scoop dough into pastry bag or plastic bag with 1/2" hole cut in the corner for piping.
6. Pipe 24 mounds of dough about 1 1/2" wide on a lined baking sheet.
7. Bake for about 25 minutes, until puffy and golden.
8. Meanwhile, whisk heavy cream, sugar and vanilla in an electric mixer until stiff peaks form.
9. Using a filling tip or removing the top of each pastry, pipe cream into the center of each once completely cool.
10. Dust with powdered sugar and/or chocolate syrup and serve.