AIR FRYER ESPRESSO CREAM PUFFS

Preheat air fryer to 350F.
In a saucepan, heat the water, butter, and salt together until the butter is completely melted.
Then, add in the flour and stir continuously with a wooden spoon until the mixture forms a ball. Remove from heat and allow to cool for 10 minutes.
Once cooled, add in one egg at a time. Mix with a wooden spoon until each egg is mixed in completely before adding another.
Line the bottom of the air fryer basket with parchment paper.
Place large spoonfuls of the dough on the parchment paper, making sure each spoonful does not touch each other (~2 tbsp each). 
Air fry for 15 minutes (you can also bake in the oven at 400F for 25-30 minutes), or until golden brown.
Once done, remove from the air fryer and place on a cooling rack.
To make the whipped cream, whip together the heavy cream, powdered sugar, instant espresso, collagen peptides, cocoa powder, and vanilla until peaks form, and it’s thick and creamy.
Use a piping bag to pipe the whipped cream in the middle OR cut the cream puff in half and place a heaping spoonful of the whipped cream in the middle to make a ‘sandwich.’ 
Dust with powdered sugar if desired.
Enjoy!