1. Preheat oven to 400°F (200°C). In a saucepan, combine butter, water, and salt. Bring to a boil.

2. Add flour all at once and stir until a smooth ball forms. Remove from heat and cool 5 minutes.

3. Add eggs one at a time, beating well after each, until dough is glossy and pipeable.

4. Pipe 1.5-inch mounds onto a parchment-lined baking sheet. Smooth peaks with wet fingers.

5. Bake for 25–30 minutes until golden and puffed. Cool completely.

6. In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla to stiff peaks. Chill until needed.

7. Heat heavy cream for ganache until simmering. Pour over chopped chocolate, let sit, then stir until smooth.

8. Slice puffs in half. Fill with whipped cream and place tops back on.

9. Spoon or dip tops in ganache. Set on wire rack.

10. Lightly dust with edible gold dust once ganache is slightly set.