Heat water and butter to rollingboil in saucepan. Stir in flour, stir vigorously over low heat until mixture forms ball (1 minute). Remove from heat.Beat in eggs, one at a time. Beat until smooth. Drop by spoonful onto ungreased cookie sheet - should make good sized mounds.
Bake 45 to 50 minutes at 375 degrees. Remove when golden brown and dry. Let cool.Cuttops off, remove moist centers and replace tops. Fill with Rich Custard Filling and top with Thin Chocolate Icing. Makes 10 to 12 puffs.