Bring the water to a boil in a two-quart sauce pan. Add butter and stir until it melts. Add flour and salt. Stir until a ball forms. Remove from heat.
Add one egg and beat. Let this stand for five minutes while the mixture cools a bit. Adding the egg keeps the dough ball from getting too firm.
Add the second egg and beat, the third egg and beat, and then the fourth egg and beat. Let stand 10 minutes. The flour will absorb the water and moisture from the eggs. It's steam that makes the pastry puff up.
Drop by heaping tablespoon onto a cookie sheet. Leave 2" between each puff. They will puff up more than out so they can be fairly close together.
Bake the puffs at 375° degrees for 25 to 30 minutes. Cool completely before filling.
Whipped Cream Filling
Place the metal bowl and beaters or whisk in the freezer for 10 minutes before whipping the cream. The colder the better.
Add the heavy cream and vanilla to the cold bowl. Add the confectionery sugar to the cream as you're whipping.
Cream Puff Construction
Slice the cream puffs in half horizontally and set the tops aside. Fill each bottom with cream, replace the top, and then sprinkle with a little confectionery sugar. They are ready to serve now or may be stored in the refrigerator.
Cooking with Chef Robin, On The Fire, Big Wild Radio.