Place the water, butter, and salt in a saucepan.
Heat to boiling but do not evaporate.
Add the flour all at once and stir vigorously.
Cook, stirring continuously, until the mixture forms a ball and no longer clings to the sides of the pan, about 1 to 2 minutes.
Remove from heat and let stand for 5 minutes.
Insert metal blade in processor bowl.
Add the batter and process 15 seconds.
Add the eggs and process until dough is smooth and shiny, about 30 seconds.
Drop the mixture from a teaspoon or tablespoon, depending on size desired, onto a greased baking sheet.
Or press through a star-shaped tip of a cookie press.
Leave 2 inches between each to allow for spreading.
Bake in a preheated 450Â°F oven for 15 minutes.
Reduce the heat to 325Â°F and continue baking 25 minutes longer.
Remove from baking sheet with a spatula and cool on a wire rack.
Shortly before serving time, cut off the tops and fill with pudding, whipped cream, berries, or other desired dessert filling.
Or, fill with tuna or chicken salads and serve as a main dish or the small ones as appetizers.
Serve at once after filling.