Preheat oven to 400 degrees. In large saucepan bring water, butter and sugar to rolling boil. Add flour all at once. Stir vigorously with wooden spoon and cook for 1 minute until mixture forms thick, smooth ball that leaves sides of saucepan easily. Remove from heat and cool slightly. Add eggs, one at a time, until mixture is shiny and smooth; breaks away in strand. Mixture will separate with each egg, but continue stirring and it will smooth out and hold its shape.

For Cream Puffs: Drop dough by rounded teaspoons 3 inches apart on ungreased cookie sheet.

For Eclairs: Shape into 4 x 1 1/2 inch strips. Bake 40 minutes until golden brown, fill with your favorite custard or pudding. Top with glaze or powdered sugar.