2. Combine the water, butter and salt and bring to a boil. Remove from heat and add the flour all at once. Stir vigorously until the mixture leaves the sides of the pan and forms a ball around the spoon. If a ball does not form almost immediately, hold the saucepan over low heat and beat briskly a few seconds. Cool slightly.

3. Add the eggs, one at a time and beat until the mixture is smooth and glossy after each addition.

4. Drop by rounded tablespoons onto a greased baking sheet, 2 inches apart.

5. Bake 15 minutes. Reduce heat to 350 degrees and bake until no bubbles of at remain on the surface and the sides of the puffs feel rigid, about 30 minutes longer. Cool, cut a cap off each puff and fill with pastry cream.