Preheat oven to 425F. Line two baking sheets with parchment paper.

Put water, butter and oil in a medium-size saucepan over medium-high heat and melt. When the butter has melted, add the flour and salt all at once and stir vigorously.  Cook and stir until the mixture forms a ball that doesn’t separate, about 20 seconds.

Remove from the heat and cool for about 5-10 minutes. Add the eggs, one at a time, beating after each one and until the dough is smooth. I use a wire whisk for this, just like in the picture.

Drop heaping tablespoons of dough about 2-inches apart onto a greased baking sheet.  Or transfer the batter to a pastry bag with a round tip and pipe circles about 2-inches in diameter and about 1-inch apart onto baking sheets previously lined with parchment paper (make sure you get rid of the tips on each puff that forms when you pipping them on to the baking sheet, they tend to burn)

Bake puffs for about 11-12 minutes at 425 F (medium sized ones, for small ones 10-11 minutes at 425F and 6-7 minutes at 375F). Reduce the temperature to 375 F and bake for an additional 6-8 minutes until they are golden brown and puffy.Turn off the oven and open the door a crack and leave cream puffs inside to cool for 20-30 minutes. Remove the cream puffs from the oven.

Beat  heavy cream with a hand mixer. Before it is almost whipped add the maple syrup and whipped until final stage. With a spatula, fold in the cocoa powder.

Combine heavy cream, and chocolate in a bowl and microwave on high for 30 seconds. Stir well. Continue microwaving in 20 second intervals, stirring in between, until chocolate is melted and mixture is smooth.

Set aside to rest until spreadable but not runny.The mixture will set as it sits. Give it about 30-45 minutes at least.

To assemble the cream puffs, I carefully cut the tops off the puffs (almost completely). Add the filling to each puff using a piping bag. With a spoon or small spatula spread a little bit of the chocolate glaze to each puff or dust with powdered sugar for an easier version.

TIP: You can store unfilled cream puffs in the freezer in a zip log bag. Thaw at room temperature then rewarm in a 350°F oven until warm and crisped.

I like my glaze thick but you can add an extra tablespoon of heavy cream and an extra tablespoons of milk for a runnier version.