Melt butter in a medium saucepan. Add water and bring to a boil. Add flour and salt all at once, stirring vigorously with a wooden spoon until the mixture forms a ball that doesn’t separate. Remove from the heat and allow to cool slightly, approx. 5 minutes. Add eggs one at a time, beating with a wooden spoon after the addition of each egg for 1 to 2 minutes or until smooth.
Drop the batter by heaping teaspoons onto a parchment lined baking sheet approx 2 inches apart for smaller cream puffs or heaping tablespoons 3 inches apart for a more generous sized cream puff. Bake in a 400 degree F for approx 25-30 minutes or until golden brown. Remove from the oven and cool. Split and fill with fresh whipped cream, pudding or ice cream. Replace the top of the shell and dust with powdered sugar and a drizzle of bittersweet chocolate topping or your favorite flavor.Note: Cream Puff shells can be baked and placed in freezer bags once cooled. Freeze and thaw as needed.