Preheat oven to 425 degrees F
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball.
Transfer the dough to a large mixing bowl. Let cool about 10 minutes. After the 10 minutes, turn on the mixer and let the dough mix a couple of minutes to cool a bit more.
Add the eggs ONE at a time. mixing well after each. Drop by tablespoonfuls onto parchment papered-lined baking sheet or an ungreased baking sheet.
After your cookie sheet is full, dip your finger in a little (very little) water and push down the top just a little (so it doesn't have that Hershey's kiss top).
Baked them at 425 for 15 minutes, then 375 for 10, RESIST the urge to open the oven door during this time. Check them out through the window. After they are done, place them on a cooling rack.
Take a toothpick and poke a hole in the side of the puff, to release the steam. Your puffs should sound hollow when you tap lightly on the them with the back of a spoon. The centers should be dry and hollow. Let cool completely.
When the shells are cool, either split and fill them with the cream mixture, or use a pastry bag to pipe the cream into the shells. If you fill them with a pastry bag, take this next tip to heart. You will thank me later. Take the tip and poke a hole in the side of the puff - do this for all of them before filling.