Preheat the oven to 425. Line a baking sheet with parchment or a silicone mat. Have all of your ingredients ready to go - this happens quickly.

Place the butter, sugar, salt, and water into a medium-sized saucepan over medium-high heat. When the mixture boils, remove from the heat and add in the flour. Return to heat and stir with a wooden spoon until the mixture comes together and forms a ball of dough.

Transfer the dough to a bowl and let cool for 5 minutes.

Beat in three eggs, one at a time, until the dough is smooth and glossy. Transfer the dough to a piping bag with the tip cut off.

Pipe out 1 1/2 inch wide and tall on the prepared baking sheet.

Whisk together 1 egg and a teaspoon of water and brush it over the tops of the puffs. Use the brush to push down any points that may have formed.

Bake for 5 minutes at 425F then reduce the heat to 375F and bake for 30 minutes. The puffs should be golden brown. Turn off the oven but leave the puffs in the oven for an additional 10 minutes. Remove from the oven and cool on a wire rack.

Whip the cream and coffee granules adding in the vanilla and salt. Gradually add in the powdered sugar and whip until stiff peaks form. Transfer the whipped cream into a prepared piping bag with an open star tip.

Whisk the coffee and water together until dissolved. Add in the powdered sugar and stir until smooth.

Put them all together.

Cut the puffs in half and pipe on a big dollop of the coffee whipped cream on the bottom half. Dip the tops into the coffee glaze and cap off the whipped cream. Sprinkle on the chopped chocolate-covered coffee beans and serve them up!

You can keep them in the fridge until ready to serve.