Preheat the oven to 425°F. In a large pan over medium-high heat, melt the butter in the water. Add the flour, sugar, and a pinch of salt all at once and stir quickly until a thick dough forms. Remove from heat.
Transfer the dough to a stand mixer. Stir on low while adding the eggs, one at a time, until completely incorporated. The dough should be smooth but not runny.
Spoon the dough into a piping bag. Pipe golf ball-sized mounds of dough onto a parchment-lined baking sheet. Use a wet finger to smooth off the tops of each mound.
Bake in the oven for 30 minutes, or until the choux pastry is puffed up and golden brown. Turn off the oven.
Release the steam in each puff by poking a small hole in the top or side. Place the pastries back into the oven to continue to dry out as the oven cools.
When the pastries are completely cooled, whip together the heavy cream, vanilla, and sugar until thick. Spoon the whipped cream into a piping bag with a pointed tip. Insert the tip into the side or bottom of each pastry and fill with cream until full.
Melt together the butter and chocolate chips, stirring until smooth. Dip the tops of each pastry in the chocolate. Chill until the chocolate has hardened, about 5 minutes.
Serve right away to your sweeties and enjoy!