Place water, butter, and salt in a saucepan and bring to a boil, stirring with a wooden spoon.
Add flour all at once. Stir briskly until dough is smooth and flour is well blended.
When the dough begins to pull away from the sides and bottom of the pan, continue stirring for another 3 minutes to let it dry a bit.
Place dough in a bowl. Add eggs one at a time, ensuring each one is completely blended in before adding the next one.
Keep working the dough until smooth and shiny. It should hold a soft peak when lifted with a spoon.
Place the dough in a pastry bag and squeeze small cream puffs onto a baking sheet lined with waxed paper.
Bake 20-25 minutes until puffed and golden. Cool on a rack.
In a bowl, place the chocolate. Set aside. In a saucepan, bring the cream and the maple syrup to a boil. Pour the cream mixture over the chocolate and let it melt for 2 minutes without stirring.
With a spatula, mix the ganache until the texture is homogeneous. Add the melted butter and stir until everything is melted. Allow to cool for 2 hours at room temperature or until ganache is spreadable.
Using a stand mixer, mix all the cream, the sugar, the vanilla extract until you get a stiff peak. Keep aside in the refrigerator until ready to assemble your cream puffs.
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