Preheat oven to (400°F) = (204°C) degrees.

Heat water and butter to a boil. Add flour and stir over low heat for 1 minute or until it forms a ball.

Remove from heat and beat in the eggs all at once; beating until smooth.

Drop dough by scant 1/4 cupfuls about 3 inches apart on an ungreased cookie sheet.

You can also use parchment paper. Bake for 35 to 40 minutes or until puffed and golden.

Let them cool. Cut off the tops and pull out the insides of the puffs, fill the puffs with whipped cream or pudding using a spoon (or use a piping bag and squeeze mixture inside to fill).

Dust with confectioners' sugar and refrigerate until serving time. Enjoy.

To make eclairs instead of cream puffs: Preheat oven to (400°F) = (204°C) degrees.

Heat water and butter to a boil. Add flour and keep stirring over low heat for 1 minute or until it forms a ball.

Remove from heat and beat in eggs all at once, beating until smooth.

Shape dough into finger shapes about 4 inches long and 1-1/2 inches wide on an ungreased cookie sheet.

You can also use parchment paper. Bake for 35 to 40 minutes or until puffed and golden. Let them cool.

Cut off tops and pull out the insides of the eclair. You can fill them with pudding or whipped cream like the cream puffs. Refrigerate until serving time. Enjoy.

Frost with chocolate icing: Melt 3 ounces of unsweetened chocolate and three teaspoons of butter over low heat.

Remove from heat and stir in 3 cups confectioners' sugar and about six tablespoons of hot water.

Beat until smooth. Spoon over the top of the eclairs and refrigerate.