In a saucepan, combine water and butter over medium heat. Bring to a boil, ensuring the butter completely melts. Once boiling, remove from heat and immediately add the flour and salt all at once and stir vigorously until a smooth dough forms.

Allow the dough to cool for a few minutes. Next, incorporate the eggs one at a time, mixing well after each addition until the dough is shiny and has an elastic consistency.

Preheat your oven to 200 degrees Celsius (425 degrees Fahrenheit). Line a baking sheet with parchment paper and use a piping bag to pipe small mounds of the dough onto the prepared sheet.

Bake in the preheated oven for about 20-25 minutes, or until golden brown. Once baked, turn off the oven and let the puffs cool inside with the door slightly ajar.

Start by soaking the gelatin sheets in cold water for about 5 minutes until soft. In a small saucepan, warm the milk and dissolve the soaked gelatin in it.

In a mixing bowl, whip the heavy cream and sugar together until soft peaks form. Gently fold the warm gelatin mixture and vanilla extract into the whipped cream until combined.

This will create a light and airy diplomat cream, perfect for filling the cream puffs.

Chop the dark chocolate into small pieces and place them in a bowl. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate.

Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth and glossy.

Once the cream puffs have cooled, carefully cut a small opening on the side of each puff. Use a piping bag to fill each puff with the Diplomat Cream.

Dip the top of each filled puff into the chocolate glaze, allowing any excess to drip off. Arrange them into a decorative shape, resembling a Christmas tree, or simply serve on a platter.

These airy cream puffs are best enjoyed fresh but can be stored in the refrigerator for a short time.