Place the water, cut up butter and salt in a heavy saucepan.
Bring to a boil
Remove from heat and add flour all at once. Mix rapidly with a wooden spoon.
Place mixture agin on top of a low flame, stir for 5 minutes. the dough should be soft and not stick to your fingers.
Transfer to a clean bowl and let cool for at least 5 minutes.
Add the eggs one at a time, beating carefully after each addition so that the mixture is smooth before the next egg is added. The dough should be smooth and shiny.
I use my cookie scoop and scoop out 12 balls onto a parchment lined cookie sheet.
I like to make 2 separate batches to have 24 total.
Bake in 370 degree oven for 30 minutes or until well puffed and golden.
Shut off the heat, open the oven door halfway (to get rid of any steam) and let the puffs cool slowly and dry for 1 hour. They are ready to be filled when they are dry and completely cooled. I usually prepare them the evening before if I can.
Cut the cream puff in half with a serrated knife. Use your fingers to remove any extra doughy like filling on the inside. Now you can fill!