Bring butter and 3/4 cup water to a boil.
Reduce heat; add flour all at once, stirring rapidly.
Cook, stirring constantly, until mixture thickens and leaves side of pan.
Remove from heat.
Add eggs, one at a time, beating well after each addition.
Beat until mixture is glossy.
Drop from teaspoon onto un- greased baking sheets.
Bake at 425 degrees for 20 to 30 minutes or until lightly browned.
Combine remaining ingredients.
Fill cream puffs just before serving.